This is the easiest and simply the best brisket recipe I have ever found. The secret is to make it a day before and let it rest overnight in the cooking gravy before reheating and serving. To make cleanup fast and easy, use a disposable foil roasting pan. To make this gluten-free, choose a certified GF chili sauce and use Bragg's Liquid Aminos instead of Worcestershire sauce.
Recipe Ingredient Details:
1 can whole cranberry sauce
1 bottle chili sauce
1 dash Worchestershire sauce
5 pound kosher beef brisket
Seasoned salt (to taste)
Combine one can whole cranberry sauce, one bottle chili sauce, and a dash of Worcestershire sauce; set aside.
Place a 5-pound kosher beef brisket in a roasting pan and fill with 1/4-inch water. Season brisket with seasoned salt and brown for 30 minutes at 350°. Take brisket out of the oven, pour cranberry mixture over top, cover tightly with foil, and bake at 325° for at least 4 hours
Remove from the oven and let sit for 30 minutes. Slice the beef against the grain, and put it back in its juices. Refrigerate overnight. Remove solidified fat and reheat at 350° for 45–60 minutes. Remember: You can’t overcook a brisket!
Recipe Additional Notes:
Per Serving (4 ounces meat, 2 tablespoons sauce): 321 calories, 15g fat, (42%), 5g sat fat, 105 mg chol, 34g protein, 12g carb, 0g fiber, 194mg sodium
Fri, 2005-04-01 12:55