Brisket (Jewish dish)

Brisket is not a Hanukkah invention. It is the Ashkenazi feast dish for nearly every holiday, a cheap, tough cut that turns tender after hours of slow braising. That is exactly why it belongs at a Hanukkah party: everything else on the menu wants your attention at the stove, and brisket wants none. Braise it a day or two ahead, chill it, slice it cold and rewarm it in its sauce, which tastes better for the wait. The oven is then free and your hands are free for frying. Its sweet, oniony gravy also does the job applesauce does for a pancake, cutting through all the oil on the plate.