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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
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
®
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.
with the baking pan and
®
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
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
17
to 325°F to reheat
®
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