recipes
Barbecued Brisket
Makes about 8 to 10 servings
Barbecued Brisket
Makes about 8 to 10 servings
Plan ahead to marinate the brisket overnight. The results are well worth it!
Nutritional information per serving (based on 10servings): Calories 426 (53% from fat)
carb. 9g pro. 40g
fat 24g
sat. fat 19g
chol. 146mg sod. 509mg
calc. 42mg
fiber 1g
carb. 9g pro. 40g
fat 24g
sat. fat 19g
chol. 146mg sod. 509mg
calc. 42mg
fiber 1g
Ingrédients
- 2tablespoons packed light brown
- sugar
- 1½tablespoons chili powder
- 1teaspoon Cajun seasoning
- ½teaspoon smoked paprika
- ½teaspoon kosher salt
- ½teaspoon freshly ground black
- pepper
- 2to 3 pounds beef brisket
- 1teaspoon vegetable oil
- 2small onions, sliced
- 6garlic cloves, finely chopped
- 2tablespoons cider vinegar
- ½tablespoon Worcestershire sauce
- 2cups chicken broth, low sodium
- ¼cup ketchup
- 3tablespoons tomato paste
- 1tablespoon brown sugar
Preparation
- 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, assemblehe 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.
