The Rabbi's Wife's Brisket
This is the best brisket recipe ever! Tender, juicy brisket baked low and slow in a sweet-and-savory cranberry chili sauce, then refrigerated overnight for the ultimate flavor.NOTE: My sister-in-law shared this recipe with me a long time ago. Someone gave her the recipe, so I’m not sure of the or...
Foto: RecipeGirl
Ingredients
- One 14-ounce can whole berry cranberry sauce
- One 12-ounce bottle Heinz chili sauce
- One dash worcestershire sauce
- 5 pounds Kosher beef brisket
- seasoned salt, (to taste (such as Lawry's))
Steps
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Preheat the oven to 350℉.
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In a medium bowl, whisk together the cranberry sauce, chili sauce and a dash of Worcestershire sauce; set aside.
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Place the brisket in a roasting pan. Fill with ¼-inch water. Season the brisket with seasoned salt. Bake, uncovered, for 30 minutes.
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Remove the brisket from the oven and pour the cranberry mixture over the top. Cover the pan tightly with foil. Reduce the oven temperature to 325℉, and bake for 4 hours.
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Remove the brisket from the oven, slice the beef against the grain, and put it back in its juices. Refrigerate overnight (important step!)
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Reheat, covered, at 350℉. for 45 to 60 minutes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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