Diabetic Temple Emanu-El Brisket

Diabetic Temple Emanu-el Brisket Recipe

No Photo

Have you made this?

 Share your own photo!

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
10
Prep:
24 Hr
Cook:
5 Hr 50 Min
Method:
Roast

Ingredients

Add to Grocery List

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

How to Make Diabetic Temple Emanu-El Brisket

Step-by-Step

  • 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.

Printable Recipe Card

About Diabetic Temple Emanu-El Brisket

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




Leave a Comment

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...