This rich take on brisket conjures up falling leaves and crisp weather
Brisket is one of those timeless main dishes. It's a perfect fit for practically every Jewish holiday. But sometimes it's fun to change it up a little bit. Adding some cranberry sauce does just that. I think that this dish is perfect year-round, but some of my guests prefer to see it in the fall, as cranberries feel like such an iconic autumn food. Whenever you eat it, you'll love it.
salt & pepper
3 T olive oil
2 yellow onions
4 carrots, rough-chopped
3 smashed garlic cloves
6 whole garlic cloves
2 cups cranberry sauce
1. Preheat oven to 350 degrees.
2. Season brisket with salt and pepper.
3. Sear brisket in a pan in olive oil until brown.
4. Remove brisket.
5. Add onions, carrots, garlic to pan, saute until soft.
6. Remove from heat and add cranberry sauce to the vegetable mixture.
7. Place brisket in roasting pan and cover with sauce.
8. Cover and cook for two hours.
9. Remove from oven and slice. Put slices back into the roasting pan and mix into the sauce.
10. Cook for approximately another hour and a half, but check it--I don't usually have to cook it this long. Cooking the slices in the sauce makes them even more rich and full of flavor.