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Recipe by Nelly Weissman

Brisket Hamantashen

Brisket Hamantashen add or remove this to/from your favorites
Meat Meat
Easy Easy
8 Servings
Allergens
8 Hours, 30 Minutes
Diets

No Diets specified

Ingredients

Brisket

  • 2-4 pounds beef brisket

Spice Rub

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 2 teaspoons paprika

  • 2 teaspoons salt

  • 1 teaspoon pepper

Sauce

  • 1 tablespoon fish-free worcestershire sauce

  • 1/2 tablespoon cayenne pepper (optional for heat)

  • 1 teaspoon salt

For Assembly

  • 48 mini pizza circles (or more)

  • egg, for brushing

  • everything spice, for sprinkling

Directions

For the Brisket

1.

Spray the inside of a crock pot with cooking spray. Place brisket in crock pot.

2.

Combine spice rub ingredients together and pour over the brisket. Drizzle the brisket with oil and rub the spices all over it.

3.

In small bowl mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later.

4.

Cover brisket and cook on low for eight to 10 hours, or high for four to five hours. 

5.

When brisket is tender, transfer to a nine- by 13-inch tin and shred.

6.

Take two tablespoons of juices from the crock pot and pour it into the remaining sauce from the fridge. Pour about 1/2 cup onto the shredded brisket and mix.

Assemble the Hamantashen

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Defrost the pizza circles slightly on parchment-lined baking sheet. Brush edges with a little water. Place a spoonful of brisket in the center of each dough round. Pinch corners to seal.

3.

Brush each triangle with egg and sprinkle with everything spice.

4.

Bake for about 15 minutes, until golden.

Brisket Hamantashen

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