Temple Emanu-El Brisket
From EatingWell: 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.
- 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
- Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika. Tightly wrap the brisket with plastic wrap. Refrigerate for 1 day.
- Preheat oven to 500°F.
- 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.
- 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.
- About 1 hour before you want to serve the brisket, preheat oven to 350°.
- 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.
Per 3-ounce serving: 280 calories; 6 g fat (2 g sat, 3 g mono); 89 mg cholesterol; 25 g carbohydrates; 18 g added sugars; 30 g protein; 1 g fiber; 289 mg sodium; 320 mg potassium.
Nutrition Bonus: Zinc (49% daily value), Iron (16% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 carbohydrates (other), 4 lean meat
More From EatingWell
Boneless chicken thighs can take plenty of cooking without...
An outstanding salad dressing can take your salad from ho-hum...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
When you’re watching your diet, snacking healthfully can keep...
Snacking (done right) can be a healthy way to curb your...
Muffin tins are great for making more than just muffins,...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
When the temperature drops and the days get shorter, there's...
Having a snack attack? Stock your fridge and pantry with...
Low-fat cottage cheese is a healthy addition that adds...
Pass on store-bought snacks that are loaded with fat and...
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Type of Dish
- Main dish, meat
- Ease of Preparation
- November/December 2011