Cuisinart GR-M3CB User Manual - Page 17

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 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 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. 17