Diabetic Temple Emanu-El Brisket

Diabetic Temple Emanu-el Brisket Recipe

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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

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