Chile-Spiked Brisket with Vegetables

• Total Time: 68 hrs
• Prep Time: 48 hrs
• Cook Time: 20 hrs

Ingredients:

Servings: 4

• 1 large onion , coarsely chopped
• 4 -5 lbs beef brisket
• 3 chipotle chiles in adobo , minced
• ¾ cup dark beer
• 2 tablespoons tomato paste
• ¼ teaspoon cinnamon
• ¼ teaspoon pepper
• 1 teaspoon salt
• ¼ cup brown sugar
• 3 cloves garlic , minced
• 6 -8 red potatoes , cut in half or quartered if large
• 1 ½ 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.

Reviews

[Valina]

I really wanted this to be 5 stars, Tina, but for some reason the meat was extremely tough. I really don't understand how it could be tough after cooking so long...That being said, the flavor was awesome! I will probably just use the seasonings on a regular chuck roast. Thanks for posting!