Cuisinart PSC-650 - Manual (Page 39)

 
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Barbecue Beef Brisket
 beef brisket, approximately
-½ pounds
 tablespoons light or dark packed
brown sugar
 teaspoons Worcestershire sauce
 teaspoons freshly ground
black pepper
 teaspoon garlic powder
 teaspoon kosher salt
 teaspoon dry mustard
 teaspoon liquid smoke
 medium onions, peeled,
cut into ½-inch slices
½ cup lager or ale
 cups (more to taste) Barbecue
Sauce, page , 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 12 servings
Trim fat cap on top of brisket to ¹∕

-inch thickness. Do not remove it all – it helps to
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
® 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 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∕

-inch thick
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
® Electric Knife.
Nutritional information per serving (based on 12 servings):
Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g
• chol. 72mg • sod. 496mg • calc. 38mg • fiber 1g