Diabetic Temple Emanu-el Brisket Recipe

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Diabetic Temple Emanu-El Brisket

Paul Bushay

By
@chefbunyan

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


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Serves:

10

Prep:

24 Hr

Cook:

5 Hr 50 Min

Method:

Roast

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: Jewish
Dietary Needs: Diabetic, Kosher