Name: Temple Emanu-El Brisket
Cook time: 30 min
Total time: 300 min
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

Temple Emanu-El Brisket

5.0

(2)

2 Reviews

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.

By Stephanie Pierson

Updated on November 12, 2016

Cook Time:

30 mins

Additional Time:

4 hrs 30 mins

Total Time:

5 hrs

Servings:

Yield:

10 servings, plus leftovers

Nutrition Profile:

Dairy-Free Diabetes Appropriate Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High-Protein Low Sodium Low-Calorie

Jump to Nutrition Facts

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

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 degrees 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 degrees . 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 degrees .
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 Facts (per serving)

280	Calories
6g	Fat
25g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size 3 oz. portion
Calories 280
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 1g	5%
Total Sugars 22g
Added Sugars 18g	36%
Protein 30g	60%
Total Fat 6g	8%
Saturated Fat 2g	12%
Cholesterol 89mg	30%
Vitamin A 99IU	2%
Vitamin C 4mg	4%
Folate 18mcg	5%
Sodium 289mg	13%
Calcium 27mg	2%
Iron 3mg	16%
Magnesium 26mg	6%
Potassium 320mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.