Temple Emanu-El Brisket

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This brisket recipe comes from Roberta Greenberg, the longtime assistant to the rabbis at Temple Emanu-El, a well-known New York City synagogue. Quivering cranberry slices that melt into the meat and slowly caramelize give this brisket its lovely character. Even better is that it takes so little effort for this sweet alchemy to work. Serve with latkes and roasted green beans drizzled with balsamic vinegar.

Temple Emanu-El Brisket
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 300 minutes (30 minutes prep)

Ingredients
  • 1 4- to 5-pound flat-cut beef brisket , untrimmed

  • 2 teaspoons garlic powder

  • 1 tablespoon kosher salt

  • 1 teaspoon freshly ground pepper

  • 1 teaspoon paprika

  • 4 large onions , peeled and cut into eighths

  • 2 14-ounce cans jellied cranberry sauce , sliced

Directions
  1. Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika. Tightly wrap the brisket with plastic wrap. Refrigerate for 1 day.

  2. Preheat oven to 500°F.

  3. Unwrap the brisket and place in a roasting pan. Roast for 40 minutes, turning over halfway through. Remove the pan from the oven and reduce the temperature to 350°. Place onions under and around the brisket, then cover the top of it with cranberry sauce slices. Using caution (the pan will be very hot), tightly cover the pan with heavy-duty foil. Roast until fork-tender, about 3 hours more.

  4. Let the brisket cool in the pan. Scrape off the sauce (leave it in the pan) and transfer the brisket to a cutting board; trim the fat. Return the brisket to the pan and cover with the sauce. Cover the roasting pan and refrigerate overnight or up to 1 day.

  5. About 1 hour before you want to serve the brisket, preheat oven to 350°.

  6. Skim any congealed fat from the sauce. Cover the pan with foil. Heat the brisket for 20 minutes, then uncover and cook until hot and bubbling and the sauce has reduced a bit, 20 to 30 minutes more. Slice the brisket and serve with the sauce.


Nutritional Facts

Servings
10
Serving Size
3 oz. portion
Calories
280
Carbohydrates
25 g
Fat
6 g
Saturated Fat
2 g
Protein
30 g
Cholesterol
89 mg
Dietary Fiber
1 g
Potassium
320 mg
Sodium
289 mg
Yield
10 servings
plus leftovers
Exchanges
1 1/2 carbohydrates (other)
4 lean meat
Zinc
49% daily value
Iron
16% dv

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