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 original source. But I’ve been making it ever since. Everyone loves it!
Servings: 10 servings
Equipment
- Whisk (for combining the sauce ingredients)
- Roasting Pan (for cooking the brisket)
- Aluminum Foil (for covering during baking)
- Knife (for slicing the brisket)
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)
Instructions
- Preheat the oven to 350℉.
- In a medium bowl, whisk together the cranberry sauce, chili sauce and a dash of Worcestershire sauce; set aside.
- Place the brisket in a roasting pan. Fill with ¼-inch water. Season the brisket with seasoned salt. Bake, uncovered, for 30 minutes.
- 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.
- Remove the brisket from the oven, slice the beef against the grain, and put it back in its juices. Refrigerate overnight (important step!)
- Reheat, covered, at 350℉. for 45 to 60 minutes.
Notes
- Don’t skip the overnight refrigeration step—this brisket tastes even better the next day and slices more easily.
- Be sure to slice the brisket against the grain for the most tender texture.
- Re-heat covered so the meat stays juicy.
Nutrition
Serving: 1serving | Calories: 449kcal | Carbohydrates: 25g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 490mg | Potassium: 855mg | Fiber: 1g | Sugar: 20g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 5mg