Barbecue Beef Brisket - Cuisinart CRC-650 Cookbook

Cuisinart slow cooker owner's manual

Hide thumbs

Table of Contents

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.

beef brisket, approximately

-½ pounds

tablespoons light or dark packed

brown sugar

teaspoons Worcestershire sauce

teaspoons freshly ground

black pepper

teaspoon garlic powder

Trim fat cap on top of brisket to ¹∕

keep the brisket tender and moist. Combine the brown sugar, Worcestershire, pep-

per, 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

the lager. Place the coated brisket on top. Cover and press the on/off button to turn

the unit on. Set time to 0 to hours and press Low; slow cooker will automati-

cally 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 °F . Remove

hardened fat and discard. Remove brisket from cooking liquid. Strain liquid from

onions and reserve for another use (you will have about cups. This may be frozen

– it is very good to use in soups); discard onions. Slice meat thinly (¹∕

slices) while cold.*

Reassemble and place in roasting pan/baking dish. Spread cups Barbecue Sauce

evenly over the reassembled roast. Cover pan with lid or foil and place in preheated

oven for 0 to 0 minutes, until heated through. Serve hot.

Alternatively the meat can be sliced thickly, then shredded using fingers or two

forks. Stir in sauce and reheat until it just bubbles. After reheating, the Barbecue

Beef may be placed in the Slow Cooker on Low for hour, then turned to Warm

when cooking time has elapsed.

*Thin slices will be easy to achieve using a Cuisinart

Nutritional information per serving (based on 12 servings):

Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g