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Chipotle Spiked Crockpot Brisket
This recipe is cooked over 2 days but is well worth the effort. |
Prep: 10-12 hours (crockpot)
Refrigerate: Overnight
Cook: 8-10 hours (crockpot)
Servings: Serves 6-8
| 3-5 |
lb. beef brisket |
| 1 |
large onion, coarsely chopped |
| 1-2 |
chipotle chiles in adobo sauce, minced |
| 3/4 |
cup dark beer |
| 2 |
Tbsp. tomato paste |
| 1/4 |
tsp. cinnamon |
| 1/4 |
tsp. black pepper |
| 1 |
tsp. salt |
| 1/4 |
cup brown sugar |
| 3 |
cloves garlic, minced |
| 6-8 |
red potatoes, quartered |
| 1-1/2 |
cups baby carrots |
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Place brisket in the crockpot with the onions. Mix chiles, beer, tomato paste, cinnamon, pepper, salt, brown sugar and garlic. Pour over the brisket. |
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Cover and cook on low for 10-12 hours. |
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Cool to room temperature and refrigerate overnight. |
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The next morning, skim fat from liquid and trim as much fat from the brisket as possible. Add the potatoes and carrots. |
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Cover and cook on low for 8-10 hours. |
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