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 lbuntrimmed, flat-cut beef brisket
2 tspgranulated garlic
1 Tbspsea salt
1 tspfreshly ground black pepper
1 tsphungarian paprika
4 largeonions, peeled & cut into eighths
2, 14 ozcans, jellied cranberry sauce
How to Make Diabetic Temple Emanu-El Brisket
- 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°F.
- Unwrap the brisket and put it in a in a roasting pan.
- Roast for 20 minutes
- Turn it over
- Roast another 20 minutes
- Take the pan out of the oven
- Reduce the oven temperature to 350°
- Put the onions under and around the brisket,
- Cover the top of the brisket with cranberry sauce slices. Be careful 'cause the pan will be hotter than ...
- Tightly cover the pan with heavy-duty foil.
- Roast until fork-tender, about 4 hours more.
- Take the brisket out of the oven
- Let the brisket cool in the pan.
- Scrape off the sauce (leave it in the pan)
- Move the brisket to a cutting board
- Trim the fat.
- Put the brisket back into the pan
- Cover it with the sauce
- Cover the roasting pan with the foil again
- Let it cool to room temperature
- Then refrigerate overnight or up to 1 day.
- About 1 hour before you want to serve the brisket, preheat oven to 350°.
- Take the foil off of the pan
- Skim any congealed fat from the sauce
- Cover the pan with the foil again
- 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.