Shit! What’s For Dinner?

‘Barbecued’ Brisket, Flourless Noodles, Matzo Ball Soup, and Garlicky White Beans

What to cook this week

Photo: Sam Bloomberg-Rissman/Moment/Getty Images

This week’s picks start with a recipe for Hanukkah, brisket that requires low and slow cooking, with the final browning that can take as little as 10 minutes. Next up, Daniel’s flourless noodles that are fun to make every time. We’ve also got chicken soup with matzo balls, and a stick-to-your ribs white bean soup that you’ll be glad to have the leftovers for lunch.

‘Barbecued’ Brisket

Makes: 8 or more servings
Time: About 3 hours

Ingredients

• 2 tablespoons extra-virgin olive oil or vegetable oil, more as needed
• 1 whole beef brisket, about 5 pounds
• Salt and freshly ground black pepper
• 1–2 large onions, chopped
• 2 cups ketchup
• ½ cup dry red wine or water
• ¼ cup wine or rice vinegar
• 1 tablespoon Worcestershire or soy sauce
• 1 tablespoon chile powder, or to taste
• 2 cloves garlic, minced or crushed