Temple Emanu-El Cranberry Brisket

By Stephanie Pierson and Roberta Greenberg September 18, 2017

Quivering cranberry slices melt into the meat and slowly caramelize to give this brisket its lovely character. The cranberry make it sweetish, but the onions help give it a wonderfully balanced taste. Make it the day before you are going to serve it. This recipe is adapted from the recipe of Roberta Greenberg, assistant to the rabbis at Temple Emanu-El.

Serves 8–10

One 4- to 5-pound brisket
2 teaspoons garlic powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
4 large onions, peeled and cut into eighths
Two 14-ounce cans jellied cranberry sauce, sliced

1) Sprinkle both sides of the brisket with the garlic powder, paprika.

3) Preheat the oven to 500° F.

4) Place brisket in a roasting pan or Dutch oven and roast for 10 minutes on each side. Remove the pan from the oven and decrease the temperature to 350° F. Place the onions under and around the brisket, then cover the top of the meat with the cranberry sauce slices. Put on the lid or tightly cover the pan with heavy-duty aluminum foil and cook until fork tender, about three hours.

5) Remove the pan from the oven and let the brisket cool. Put it in a large container (I use a mega-Tupperware) with all the gravy coating it. Pop it in the refrigerator overnight.

6) Take it out of the refrigerator and skim any chilled fat the next day.

7) Then slice the meat against the grain to the desired thickness. Slowly heat the brisket on the stovetop until the sauce has reduced a bit. (Hint: If you feel like you are waiting for ever for the sauce to reduce/thicken, take out the brisket slices and heat the sauce by itself. When it’s the right consistency, put the warm brisket back in the pan.) Taste for seasoning and add salt and pepper to taste.

More Easiest Brisket Recipes

_ Stephanie Pierson is the author of “The Brisket Book: A Love Story With Recipes,” Find her on twitter @TheBrisketBook_

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