Chile-Spiked Brisket with Vegetables |
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Prep Time: 2880 Minutes Cook Time: 1200 Minutes |
Ready In: 4080 Minutes Servings: 6 |
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Ingredients:
1 large onion, coarsely chopped |
4 -5 lbs beef brisket |
3 chipotle chiles in adobo, minced |
3/4 cup dark beer |
2 tablespoons tomato paste |
1/4 teaspoon cinnamon |
1/4 teaspoon pepper |
1 teaspoon salt |
1/4 cup brown sugar |
3 cloves garlic, minced |
6 -8 red potatoes, cut in half or quartered if large |
1 1/2 cups baby carrots |
Directions:
1. First day: place brisket in the Crock Pot with onions.
2. Mix the next 8 ingredients together and pour over brisket.
3. Cover and cook on low 10 to 12 hours.
4. Cool to room temperature and refrigerate overnight.
5. Second day: skim fat from liquid and as much from the brisket as possible, add the potatoes and carrots, and cook on low 8 to 10 hours.
6. You may need to cut the brisket in half and use fewer vegetables in a 3 1/2-quart pot.
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