Temple Emanu-El Brisket

4 Reviews
From: EatingWell Magazine November/December 2011

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.

Ingredients 10 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 3 oz. portion
  • Per serving: 280 calories; 6 g fat(2 g sat); 1 g fiber; 25 g carbohydrates; 30 g protein; 18 mcg folate; 89 mg cholesterol; 22 g sugars; 18 g added sugars; 99 IU vitamin A; 4 mg vitamin C; 27 mg calcium; 3 mg iron; 289 mg sodium; 320 mg potassium
  • Nutrition Bonus: Zinc (49% daily value), Iron (16% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 other carbohydrates, 4 lean meat

Reviews 4

December 17, 2013
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By: EatingWell User
This was amazing. The payoff was huge considering the amount of effort (almost none) and the number of ingredients (hardly any). I added some cloves of garlic in with the onions because I am a garlic fiend. At first I was nervous about the cranberry sauce but it really mellowed out during the cooking. Will definitely be making this again. Just make sure you plan ahead as it takes 2 days to marinate with the dry rub and then another day to let the fat settle. I found this recipe in Stephanie Pierson's Brisket Book. Highly recommended. Can't wait to try out more brisket recipes. Pros: Delicious, easy Cons: Takes several days. Plan ahead.
December 04, 2013
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By: EatingWell User
This brisket was WONDERFUL! I was a little worried that the meat and sauce would be too tangy because of the jellied cranberry sauce, but it was perfect! The meat juices, onions, and cranberry sauce mingle into perfection. I cooked some of sauce down into a delightful gravy on the stove. I highly recommend this recipe! Pros: NULL Cons: NULL
December 03, 2013
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By: EatingWell User
Almost perfect Made this dish after I saw it published in Readers' Digest this month ( December 2013). Delicious! One issue: 40 minutes at 500 degrees is way too long. it would have burnt to charcoal! I did the dry rub, wrapped for a day and a night in the fridge. Day two, I waited until it seared...about 15 minutes on one side and about 10 on the other, them proceeded as directed. Awesome! Pros: Sweet, delicious, relatively simple, tender Cons: Time consuming
December 18, 2011
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By: EatingWell User
Sublime This was fantastic. Managed to eat it the same day I roasted it by cooling the sauce on the porch and spooning off the fat. Sliced the roast and added it back into the sauce that I had taken almost all of the onions out of and then thickened with my immersion blender. Threw it back in the oven and cooked it down. This was my hubby's birthday dinner, and he just loved it! Pros: NULL Cons: Cost