RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Brisket, Cranberry - meat
1 - 3 lb. center cut beef brisket salt and pepper 3 T. olive oil 2 yellow onions - sliced 4 carrots - peeled and cut 3 smashed garlic cloves 6 whole cloves 2 cups whole berry cranberry sauce Preheat the oven to 350 degrees. Trim excess fat off of brisket and season with salt and pepper. In a large sauté pan, heat the olive oil. Brown the brisket well on both sides. Remove meat from pan. To the same pan, add the onions, carrots, garlic, and whole cloves. Sauté for 4-5 minutes until onions are softened. Remove from heat and stir in the cranberry sauce. Place brisket in baking pan and spoon the mixture over. Bake for 2 hours covered. Do not lift lid while cooking. Remove pan from oven and transfer meat to cutting board. Slice meat into thin slices. Return brisket slices to pan, mixing into vegetables. Return to oven and bake for an additional 1 1/2 hours, basting often. Source: International Family Entertainment, Inc. Archivist's notes: Meat prepared with fruit is a signature element of Jewish cuisine. Cranberries are far from traditional, but they appear with some frequency in American Jewish recipes. Both Gloria Greene's JEWISH HOLIDAY COOKBOOK and Joan Nathan's JEWISH COOKING IN AMERICA contain meat with cranberry recipes.
