Real Recipes From Real Home Cooks ®

diabetic temple emanu-el brisket

Recipe by
Paul Bushay
Mesa, AZ

I got this one from Diabetic Connect, it takes some time ( 2 days ) to prep, but it's worth the wait 'cause it's geshmak! (delicious) Nutritional Facts Servings 10 Serving Size 3 oz. portion Calories 280 Carbohydrates 25 g Fat 6 g Saturated Fat 2 g Protein 30 g Cholesterol 89 mg Dietary Fiber 1 g Potassium 320 mg Sodium 289 mg Yield 10 servings plus leftovers Exchanges 1 1/2 carbohydrates (other) 4 lean meat Zinc 49% daily value Iron 16% dv

yield 10 serving(s)
cook time 5 Hr 50 Min
method Roast

Ingredients For diabetic temple emanu-el brisket

  • 1, 5 lb
    untrimmed, flat-cut beef brisket
  • 2 tsp
    granulated garlic
  • 1 Tbsp
    sea salt
  • 1 tsp
    freshly ground black pepper
  • 1 tsp
    hungarian paprika
  • 4 lg
    onions, peeled & cut into eighths
  • 2, 14 oz
    cans, jellied cranberry sauce

How To Make diabetic temple emanu-el brisket

  • 1
    Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika.
  • 2
    Tightly wrap the brisket with plastic wrap.
  • 3
    Refrigerate for 1 day.
  • 4
    Preheat oven to 500°F.
  • 5
    Unwrap the brisket and put it in a in a roasting pan.
  • 6
    Roast for 20 minutes
  • 7
    Turn it over
  • 8
    Roast another 20 minutes
  • 9
    Take the pan out of the oven
  • 10
    Reduce the oven temperature to 350°
  • 11
    Put the onions under and around the brisket,
  • 12
    Cover the top of the brisket with cranberry sauce slices. Be careful 'cause the pan will be hotter than ...
  • 13
    Tightly cover the pan with heavy-duty foil.
  • 14
    Roast until fork-tender, about 4 hours more.
  • 15
    Take the brisket out of the oven
  • 16
    Let the brisket cool in the pan.
  • 17
    Scrape off the sauce (leave it in the pan)
  • 18
    Move the brisket to a cutting board
  • 19
    Trim the fat.
  • 20
    Put the brisket back into the pan
  • 21
    Cover it with the sauce
  • 22
    Cover the roasting pan with the foil again
  • 23
    Let it cool to room temperature
  • 24
    Then refrigerate overnight or up to 1 day.
  • 25
    About 1 hour before you want to serve the brisket, preheat oven to 350°.
  • 26
    Take the foil off of the pan
  • 27
    Skim any congealed fat from the sauce
  • 28
    Cover the pan with the foil again
  • 29
    Heat the brisket for 20 minutes
  • 30
    Then uncover and cook until hot and bubbling and the sauce has reduced a bit, 20 to 30 minutes more.
  • 31
    Slice the brisket and serve with the sauce.

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