Chile-Spiked Brisket with Vegetables

Total Time
68hrs
Prep 48 hrs
Cook 20 hrs

Ingredients Nutrition

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

(1)
Most Helpful

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!

Valina March 23, 2009

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