Chile-Spiked Brisket With Vegetables

Recipe Ingredients

1		Onion - coarsely chopped (large)
4 lbs	1816g / 64oz	Brisket - (to 5 lbs)
3		Chipotle chiles in adobo sauce - minced
3/4 cup	177ml	Dark beer
2 tablespoons	30ml	Tomato paste
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Salt
1/4 cup	40g / 1.4oz	Brown sugar
3		Garlic cloves - minced
6		Red potatoes - (to 8) - cut in half or
		Quartered if large
1 1/2 cups	165g / 5.8oz	Baby carrots

Recipe Instructions

First day: place brisket in the crock pot with onions. Mix the next 8 ingredients together and pour over brisket. Cover and cook on LOW 10 to 12 hours. Cool to room temperature and refrigerate overnight.

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.

You may need to cut the brisket in half and use fewer vegetables in a 3 1/2-quart pot.

This recipe yields 6 to 8 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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