Serves 14 to 16.
This braised brisket can be prepared and refrigerated up to three days in advance. Reheat in a 300°F preheated oven for about 45 minutes. When reheating, seal the brisket in heavy-duty foil or securely cover the roasting pan to retain the meat’s moisture.
4 stalks green onion, cut into 1-inch pieces
3-4 cloves garlic, smashed
1½ cups fresh cranberries, coarsely chopped, divided
3-4 large carrots, cut into 2-inch pieces
1 large apple, cut into large cubes
8-10 dried figs, cut in half, divided
1 (5-pound) beef brisket
3 tablespoons pure pumpkin puree
2-3 tablespoons gluten-free Worcestershire sauce
2 tablespoons olive oil
¼ cup gluten-free vegetable broth
¼ cup orange juice
2-3 tablespoons tomato paste
2-3 teaspoons kosher salt
1 teaspoon dried thyme
½ teaspoon freshly ground black pepper
¼ teaspoon ground cloves
1. Preheat oven to 300°F.
2. Place green onion, garlic, 1 cup cranberries, carrots, apple and 4 cut-up figs in a large bowl. Stir to blend.
3. To make Pumpkin Sauce, whisk together pumpkin puree, Worcestershire sauce, olive oil, broth, orange juice, tomato paste, salt, thyme, black pepper and cloves in a small bowl.
4. On a large piece of heavy-duty foil,* place half the vegetable and fruit mixture. Place the brisket, fat side up, on top of the vegetables and fruit. Cover with remaining vegetables and fruit.
5. Turn the edges of the foil up to make a slight rim and pour the Pumpkin Sauce over the brisket. Carefully fold and seal the foil packet so that no liquid will leak. Place the packet in a 9×13-inch baking pan or a roasting pan to catch any drips. Place in preheated oven and cook 3 to 4 hours. Remove from oven and cool brisket 20 minutes. Then refrigerate overnight without opening the packet.
6. Carefully unwrap the brisket and place the meat on a cutting board. Remove the solid fat from the Pumpkin Sauce. Place Pumpkin Sauce in a blender and puree it until smooth. Return it to the foil packet.
7. Slice brisket across the grain.** Place sliced meat back into the foil packet with the Pumpkin Sauce. Make sure each slice is covered with sauce, keeping slices tightly together. Add remaining cranberries and figs to the top. Seal foil packet.
8. Place in preheated 300°F oven to braise 2 to 3 more hours. Remove brisket from oven and let it rest 15 minutes. Serve warm with Pumpkin Sauce spooned over slices.
Each serving contains 347 calories, 113g total fat, 5g saturated fat, 0g trans fat, 56mg cholesterol, 402mg sodium, 9g carbohydrate, 2g fiber, 5g sugars, 47g protein, 3Est GL.
*TIP: Use heavy-duty foil to wrap your brisket. Regular foil can develop pinholes that let moisture and liquid escape, drying out the brisket.
**TIP: Cutting across the grain is key when slicing brisket. Otherwise, the meat will be very tough. Think of the grain as long pieces of spaghetti lined up in a single direction. Make your slices across the “spaghetti,” cutting it into short pieces (slices).
Lisa Stander-Horel is author of Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen.Yields 16 servings