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Beef:
Maple Whiskey Glazed Beef Brisket
2 beef briskets, about 2-2
1
/
2
pounds each, scored with a knife on both
sides
1
/
4
cup olive oil
1 cup real maple syrup
1
/
2
cup whiskey
1
/
4
cup brown sugar
2 tablespoons tomato paste
2 oranges, zested and then juiced
4 cloves of garlic, smashed
8 thin slices fresh ginger (
1
/
16
-inch thick)
2 teaspoons cayenne pepper
2 tablespoons coarse salt
1 teaspoon freshly ground black pepper
1. Combine cayenne pepper, salt, and ground black pepper. Rub all over brisket
and place in a plastic zipper bag, bowl or other container.
2. Combine remaining ingredients in a separate bowl and blend to mix. Pour
over brisket and marinate for 2 hours or overnight.
3. Transfer brisket and marinade to stoneware, cover, and cook on Low for 9-12
hours or on High for 4-6 hours, turning once or twice. Adjust seasoning
to taste. Thinly slice across the grain and serve with liquid spooned over
brisket.
Serves 8-10
Carne Relleno
2 pieces of flank steak, about 2 pounds each, scored on one side
2 4-ounce can whole green chilies (jalapeños)
8 ounces cream cheese
2 12-ounce jars prepared salsa verde
String to tie roll
1. Divide cream cheese among the chilies, stuffing each chili.
2. Lay the chilies into the steak, unscored side. Roll the steak and tie with
string.
3. Place into stoneware; pour the salsa verde over meat.
4. Cover; cook on Low for 6-9 hours or 3-5 hours on High.
5. Remove from stoneware, cut string and cut into 6 pieces. To serve, spoon
sauce over meat.
Serves 10-12
E54
E55
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
SCVC600SS-CN.idd.indd 57-58
SCVC600SS-CN.idd.indd 57-58
8/22/06 4:57:08 PM
8/22/06 4:57:08 PM