The Rabbi’s Wife’s Brisket
  • 1can whole cranberry sauce
  • 1 bottle chili sauce
  • 1dash Worchestershire sauce
  • 5pound kosher beef brisket
  • Seasoned saltto taste
  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 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
  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 350° for 45–60 minutes. Remember: You can’t overcook a brisket!
Recipe Notes
Nutrition Facts
The Rabbi's Wife's Brisket
Amount Per Serving
Calories 321 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 105mg 35%
Sodium 194mg 8%
Total Carbohydrates 12g 4%
Protein 34g 68%
* Percent Daily Values are based on a 2000 calorie diet.

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