Delicious Brisket Recipe

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This tasty brisket recipe works perfectly for Pesach (Passover), but could be a great main course or side dish any time of year.

Brisket Recipe Photo

Brisket with Cranberries. Photo courtesy toriavey.com

Ingredients:

1 cup beef broth
1 can cranberry sauce
1 package of fresh cranberries
1 jar of apricot jam or preserves
2 onions, halved and sliced
4 pounds beef brisket, trimmed of fat
Salt and pepper to taste

Directions:

Preheat oven to 300º.

In a roasting pan, whisk together the broth, cranberry sauce, and jam/preserves.
Stir in the sliced onion. Season the brisket with salt and pepper.

Place the meat in the pan, fat side up. Spoon some of the sauce over the top.
Cover tightly and bake for 4 hours, basting every hour until tender when pierced with a fork.

Remove from oven. Transfer brisket to a sheet of heavy-duty aluminum foil.
Cool to room temperature, then wrap in foil and refrigerate for up to 2 days.

Pour sauce into a bowl, cover and refrigerate for up to 2 days.
About an hour before serving, preheat oven to 375º.

Slice the cold brisket thinly and on the diagonal against the grain.

Overlap slices in roasting pan.

Remove any surface fat from the sauce, reheat the sauce, add the fresh cranberries and pour it over the meat.

This brisket recipe serves 6 to 8 people

Looking for another delicious brisket recipe? Try this one from toriavey.com

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.