Chile-spiked Brisket With Vegetables

Total Time: 68 hrs Preparation 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
• 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

Recipe

• 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.