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.

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1 Review for Temple Emanu-El Brisket

12/18/2011

Anonymous

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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!

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