diabetic temple emanu-el brisket

How To Make diabetic temple emanu-el brisket

• 1

  Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika.
• 2

  Tightly wrap the brisket with plastic wrap.
• 3

  Refrigerate for 1 day.
• 4

  Preheat oven to 500°F.
• 5

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

  Roast for 20 minutes
• 7

  Turn it over
• 8

  Roast another 20 minutes
• 9

  Take the pan out of the oven
• 10

  Reduce the oven temperature to 350°
• 11

  Put the onions under and around the brisket,
• 12

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

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

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

  Take the brisket out of the oven
• 16

  Let the brisket cool in the pan.
• 17

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

  Move the brisket to a cutting board
• 19

  Trim the fat.
• 20

  Put the brisket back into the pan
• 21

  Cover it with the sauce
• 22

  Cover the roasting pan with the foil again
• 23

  Let it cool to room temperature
• 24

  Then refrigerate overnight or up to 1 day.
• 25

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

  Take the foil off of the pan
• 27

  Skim any congealed fat from the sauce
• 28

  Cover the pan with the foil again
• 29

  Heat the brisket for 20 minutes
• 30

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

  Slice the brisket and serve with the sauce.
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