diabetic temple emanu-el brisket

Name: Diabetic Temple Emanu-El Brisket
Cook time: 5 h 50 min
Yield: 10
Cuisine: Jewish
Ingredients: 1, 5 pound(s) untrimmed, flat-cut beef brisket; 2 teaspoon(s) granulated garlic; 1 tablespoon(s) sea salt; 1 teaspoon(s) freshly ground black pepper; 1 teaspoon(s) hungarian paprika; 4 large onions, peeled & cut into eighths; 2, 14 ounce(s) cans, jellied cranberry sauce

10 Pinches

Paul Bushay

Mesa, AZ

Updated on Feb 19, 2015

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

Rate

No Image

prep time

cook time 5 Hr 50 Min

method Roast

yield 10 serving(s)

Ingredients

1, 5 pounds untrimmed, flat-cut beef brisket
2 teaspoons granulated garlic
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hungarian paprika
4 large onions, peeled & cut into eighths
2, 14 ounces cans, jellied cranberry sauce

How To Make diabetic temple emanu-el brisket

Step 1

Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika.

Step 2

Tightly wrap the brisket with plastic wrap.
Step 3

Refrigerate for 1 day.
Step 4

Preheat oven to 500°F.
Step 5

Unwrap the brisket and put it in a in a roasting pan.
Step 6

Roast for 20 minutes
Step 7

Turn it over
Step 8

Roast another 20 minutes
Step 9

Take the pan out of the oven
Step 10

Reduce the oven temperature to 350°
Step 11

Put the onions under and around the brisket,
Step 12

Cover the top of the brisket with cranberry sauce slices. Be careful 'cause the pan will be hotter than ...
Step 13

Tightly cover the pan with heavy-duty foil.
Step 14

Roast until fork-tender, about 4 hours more.
Step 15

Take the brisket out of the oven
Step 16

Let the brisket cool in the pan.
Step 17

Scrape off the sauce (leave it in the pan)
Step 18

Move the brisket to a cutting board
Step 19

Trim the fat.
Step 20

Put the brisket back into the pan
Step 21

Cover it with the sauce
Step 22

Cover the roasting pan with the foil again
Step 23

Let it cool to room temperature
Step 24

Then refrigerate overnight or up to 1 day.
Step 25

About 1 hour before you want to serve the brisket, preheat oven to 350°.
Step 26

Take the foil off of the pan
Step 27

Skim any congealed fat from the sauce
Step 28

Cover the pan with the foil again
Step 29

Heat the brisket for 20 minutes
Step 30

Then uncover and cook until hot and bubbling and the sauce has reduced a bit, 20 to 30 minutes more.
Step 31

Slice the brisket and serve with the sauce.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes