Cuisinart GR-M3 User Manual - Page 17
Barbecued Brisket
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thickness of the breasts). Remove and reserve when finished. 4. While the chicken is cooking, toss the leeks and asparagus with the remaining tablespoon of olive oil and a pinch of salt. 5. Once the chicken is removed, add the vegetables to the grill and cook until lightly browned and cooked through, about 10 minutes. 6. When vegetables are finished, slice chicken and serve all together. Nutritional information per serving (based on 4 servings): Calories 363 (46% from fat) • carb. 11g pro. 39g • fat 19g • sat. fat 3g • chol. 109mg sod. 873mg • calc. 61mg • fiber 3g Barbecued Brisket Plan ahead to marinate the brisket overnight. The results are well worth it! Makes about 8 to 10 servings 2 tablespoons packed light brown sugar 1½ tablespoons chili powder 1 teaspoon Cajun seasoning ½ teaspoon smoked paprika ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 to 3 pounds beef brisket 1 teaspoon vegetable oil 2 small onions, sliced 6 garlic cloves, finely chopped 2 tablespoons cider vinegar ½ tablespoon Worcestershire sauce 2 cups chicken broth, low sodium ¼ cup ketchup 3 tablespoons tomato paste 1 tablespoon brown sugar the Cuisinart® Stack5® with the baking pan and set to 400°F. Add the oil to the pan. 3. Once the oil is hot, add the brisket. Brown each side, about 5 minutes per side. Remove and reserve. 4. Add the onions and garlic and sauté until soft and fragrant, about 3 to 5 minutes, then add the cider vinegar, Worcestershire sauce and chicken broth, stirring up any brown bits at the bottom of the pan with a wooden spoon. Stir in the ketchup, tomato paste and brown sugar and bring to a simmer. Return brisket to the pan, cover and turn the temperature to 200°F. 5. Slow cook the brisket for about 3½ to 4 hours, until completely fork tender. Check occasionally during the cooking time, as the temperature may need to be adjusted to maintain a slight simmer. 6. Allow brisket to cool completely in its own cooking liquid, in the baking pan. If time allows, refrigerate overnight before serving. 7. To serve: Remove brisket from the liquid when cool and cut across the grain of the meat into thin slices. Place back into liquid and set the Stack5® to 325°F to reheat completely. Nutritional information per serving (based on 10 servings): Calories 426 (53% from fat) • carb. 9g pro. 40g • fat 24g • sat. fat 19g • chol. 146mg sod. 509mg • calc. 42mg • fiber 1g 1. In a small bowl, stir together the brown sugar, chili powder, Cajun seasoning, smoked paprika, salt and pepper. Rub the blended spices all over the brisket. Place in a non-reactive container or resealable plastic bag and place in the refrigerator overnight. 2. After brisket has marinated for the appropriate amount of time, assemble 17