17
thickness of the breasts). Remove and
reserve when finished.
4. While the chicken is cooking, toss the
leeks and asparagus with the remaining
tablespoon of olive oil and a pinch of
salt.
5. Once the chicken is removed, add the
vegetables to the grill and cook until
lightly browned and cooked through,
about 10 minutes.
6. When vegetables are finished, slice
chicken and serve all together.
Nutritional information per serving (based on 4
servings): Calories 363 (46% from fat) • carb. 11g
pro. 39g • fat 19g • sat. fat 3g • chol. 109mg
sod. 873mg • calc. 61mg • fiber 3g
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
®
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.
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
