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Temple Emanu-El Brisket

November/December 2011

Your rating: None Average: 4.2 (17 votes)

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 Recipe

4 Reviews for Temple Emanu-El Brisket

12/17/2013
Anonymous

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.

Delicious, easy
Comments
12/05/2013
Anonymous

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!

Comments
12/03/2013
Anonymous
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!

Sweet, delicious, relatively simple, tender
Comments
12/18/2011
Anonymous
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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