Diabetic Temple Emanu-El Brisket
Serving Size 3 oz. portion
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
Exchanges 1 1/2 carbohydrates (other)
4 lean meat
Zinc 49% daily value
Iron 16% dv
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- 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 large
- onions, peeled & cut into eighths
- 2, 14 oz
- cans, jellied cranberry sauce
1Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika.
2Tightly wrap the brisket with plastic wrap.
3Refrigerate for 1 day.
4Preheat oven to 500°F.
5Unwrap the brisket and put it in a in a roasting pan.
6Roast for 20 minutes
7Turn it over
8Roast another 20 minutes
9Take the pan out of the oven
10Reduce the oven temperature to 350°
11Put the onions under and around the brisket,
12Cover the top of the brisket with cranberry sauce slices. Be careful 'cause the pan will be hotter than ...
13Tightly cover the pan with heavy-duty foil.
14Roast until fork-tender, about 4 hours more.
15Take the brisket out of the oven
16Let the brisket cool in the pan.
17Scrape off the sauce (leave it in the pan)
18Move the brisket to a cutting board
19Trim the fat.
20Put the brisket back into the pan
21Cover it with the sauce
22Cover the roasting pan with the foil again
23Let it cool to room temperature
24Then refrigerate overnight or up to 1 day.
25About 1 hour before you want to serve the brisket, preheat oven to 350°.
26Take the foil off of the pan
27Skim any congealed fat from the sauce
28Cover the pan with the foil again
29Heat the brisket for 20 minutes
30Then uncover and cook until hot and bubbling and the sauce has reduced a bit, 20 to 30 minutes more.
31Slice the brisket and serve with the sauce.