| The Rabbi’s Wife’s Brisket March, 2005 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. 1. Combine one can whole cranberry sauce, one bottle chili sauce, and a dash of Worcestershire sauce; set aside. 2. 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 350º. Take brisket out of the oven, pour cranberry mixture over top, cover tightly with foil, and bake at 325º for at least 4 hours. 3. 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 350º for 45–60 minutes. Remember: You can’t overcook a brisket! PER SERVING (4 ounces meat, 2 tablespoons sauce): 321 cal, 42% fat cal, 15g fat, 5g sat fat, 105mg chol, 34g protein, 12g carb, 0g fiber, 194mg sodium |