6
28
■
28
entrÉeS & SauceS
Barbecue Beef Brisket
1 beef brisket, approximately
2½ pounds
2 tablespoons light or dark
brown sugar, packed
2 teaspoons Worcestershire sauce
2 teaspoons freshly ground
black pepper
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon liquid smoke
1 medium onion, peeled,
cut into ½-inch slices
½ cup lager or ale
2 cups (more to taste) Barbecue
Sauce, page 32, or purchased
BBQ sauce
This is a multi-step process, but well worth the effort. Because brisket is chilled after
cooking, it allows you to remove excess fat, and makes slicing easier.
Makes 6 to 8 servings
Trim fat cap on top of brisket to ¹∕
8
-inch thickness. Do not remove it all – it helps
to keep the brisket tender and moist. Combine the brown sugar, Worcestershire,
pepper, garlic powder, salt, dry mustard, and liquid smoke. Rub all over the
brisket. If time allows, cover and refrigerate overnight to marinate. Make a single
layer of the sliced onions in the bottom of the ceramic pot of the Cuisinart
®
Slow
Cooker. Add the lager. Place the coated brisket on top. Cover and press the on/off
button to turn the unit on. Set time to 10 to 12 hours and press Low; slow cooker
will automatically switch to Warm setting. Remove the brisket, onions and cooking
juices from the Slow Cooker and place in a shallow pan. Cover and refrigerate.
One hour before serving, remove brisket from refrigerator. Preheat oven to 375°F.
Remove hardened fat and discard. Remove brisket from cooking liquid. Strain
liquid from onions and reserve for another use (you will have about 2 cups. This
may be frozen – it is very good to use in soups); discard onions. Slice meat thin
(¹/
8
-inch thick slices) while cold.* Reassemble and place in roasting pan/baking
dish. Spread 2 cups Barbecue Sauce evenly over the reassembled roast. Cover pan
with lid or foil and place in preheated oven for 30 to 40 minutes, until heated
through. Serve hot.
Alternatively, the meat can be sliced thick, then shredded using two forks or
fingers. Stir in sauce and reheat until it just bubbles. After reheating, the Beef
Barbecue may be placed in the Slow Cooker on Low for 1 hour, then turned to
Warm when cooking time has elapsed.
*Thin slices will be easy to achieve using a Cuisinart
®
Electric Knife.
Nutritional information per serving (based on 8 servings):
Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g
• chol. 72mg • sod. 496mg • calc. 38mg • fiber 1g
To Next Page
Loading...
