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Cook Time:30 minsAdditional Time:4 hrs 30 minsTotal Time:5 hrsServings:10Yield:10 servings, plus leftoversJump to Nutrition Facts
Cook Time:30 minsAdditional Time:4 hrs 30 minsTotal Time:5 hrsServings:10Yield:10 servings, plus leftovers
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:4 hrs 30 mins
Additional Time:
4 hrs 30 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:10
Servings:
10
Yield:10 servings, plus leftovers
Yield:
10 servings, plus leftovers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients14- to 5-pound flat-cut beef brisket, untrimmed2teaspoonsgarlic powder1tablespoonkosher salt1teaspoonfreshly ground pepper1teaspoonpaprika4large onions, peeled and cut into eighths2 14-ounce cans jellied cranberry sauce, sliced
Cook Mode(Keep screen awake)
Ingredients
14- to 5-pound flat-cut beef brisket, untrimmed
2teaspoonsgarlic powder
1tablespoonkosher salt
1teaspoonfreshly ground pepper
1teaspoonpaprika
4large onions, peeled and cut into eighths
2 14-ounce cans jellied cranberry sauce, sliced
DirectionsSprinkle both sides of brisket with garlic powder, salt, pepper and paprika. Tightly wrap the brisket with plastic wrap. Refrigerate for 1 day.Preheat oven to 500 degrees F.Unwrap the brisket and place in a roasting pan. Roast for 40 minutes, turning over halfway through. Remove the pan from the oven and reduce the temperature to 350 degrees . Place onions under and around the brisket, then cover the top of it with cranberry sauce slices. Using caution (the pan will be very hot), tightly cover the pan with heavy-duty foil. Roast until fork-tender, about 3 hours more.Let the brisket cool in the pan. Scrape off the sauce (leave it in the pan) and transfer the brisket to a cutting board; trim the fat. Return the brisket to the pan and cover with the sauce. Cover the roasting pan and refrigerate overnight or up to 1 day.About 1 hour before you want to serve the brisket, preheat oven to 350 degrees .Skim any congealed fat from the sauce. Cover the pan with foil. Heat the brisket for 20 minutes, then uncover and cook until hot and bubbling and the sauce has reduced a bit, 20 to 30 minutes more. Slice the brisket and serve with the sauce.Originally appeared: EatingWell Magazine, November/December 2011
Directions
Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika. Tightly wrap the brisket with plastic wrap. Refrigerate for 1 day.Preheat oven to 500 degrees F.Unwrap the brisket and place in a roasting pan. Roast for 40 minutes, turning over halfway through. Remove the pan from the oven and reduce the temperature to 350 degrees . Place onions under and around the brisket, then cover the top of it with cranberry sauce slices. Using caution (the pan will be very hot), tightly cover the pan with heavy-duty foil. Roast until fork-tender, about 3 hours more.Let the brisket cool in the pan. Scrape off the sauce (leave it in the pan) and transfer the brisket to a cutting board; trim the fat. Return the brisket to the pan and cover with the sauce. Cover the roasting pan and refrigerate overnight or up to 1 day.About 1 hour before you want to serve the brisket, preheat oven to 350 degrees .Skim any congealed fat from the sauce. Cover the pan with foil. Heat the brisket for 20 minutes, then uncover and cook until hot and bubbling and the sauce has reduced a bit, 20 to 30 minutes more. Slice the brisket and serve with the sauce.
Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika. Tightly wrap the brisket with plastic wrap. Refrigerate for 1 day.
Preheat oven to 500 degrees F.
Unwrap the brisket and place in a roasting pan. Roast for 40 minutes, turning over halfway through. Remove the pan from the oven and reduce the temperature to 350 degrees . Place onions under and around the brisket, then cover the top of it with cranberry sauce slices. Using caution (the pan will be very hot), tightly cover the pan with heavy-duty foil. Roast until fork-tender, about 3 hours more.
Let the brisket cool in the pan. Scrape off the sauce (leave it in the pan) and transfer the brisket to a cutting board; trim the fat. Return the brisket to the pan and cover with the sauce. Cover the roasting pan and refrigerate overnight or up to 1 day.
About 1 hour before you want to serve the brisket, preheat oven to 350 degrees .
Skim any congealed fat from the sauce. Cover the pan with foil. Heat the brisket for 20 minutes, then uncover and cook until hot and bubbling and the sauce has reduced a bit, 20 to 30 minutes more. Slice the brisket and serve with the sauce.
Originally appeared: EatingWell Magazine, November/December 2011
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Nutrition Facts(per serving)280Calories6gFat25gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
