Templeton Farm

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Templeton Farm
3410 Center Road
East Montpelier, Vt. 05651

802-223-0169 or 802-461-5352
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Beef Brisket

08.22.2013

A tried and true beef brisket recipe we use on Templeton Farm.
"Absolutely the best you will ever have"

Makes: 10 servings, plus leftovers
Active Time: 30 minutes
Total: 5 hours (plus 2 days)
Cost per Serving: under $2

This recipe comes from Roberta Greenberg, the long-time assistant to the rabbis at Temple Emanu-El, a well-known New York City synagogue. Quivering cranberry slices that melt into the meat and slowly caramelize, give this brisket its lovely character. Even better, it takes so little effort for this sweet alchemy to work. Serve with Potato-Pear Latkes and roasted green beans drizzled with balsamic vinegar.

  • 1 4-to 5-pound flat-cut beef brisket, untrimmed
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freashly ground pepper
  • 1 teaspoon paprika
  • 4 large onions, peeled and cut into eights
  • 2 14-ounce cans jellied cranberry sauce, sliced

  1. Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika. Tightly wrap the brisket with plastic wrap. Refrigerate for 1 day.
  2. Preheat oven to 500 degrees F.
  3. 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 F. 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.
  4. 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 sauce. Cover the roasting pan and refrigerate overnight or up to 1 day.
  5. About 1 hour before you want to serve the brisket, preheat over to 350 degrees F.
  6. 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.