Chile Spiked Brisket

Bef brisket cooked in the slow cooker, with potatoes, carrots, beer, and other ingredients.

Ingredients:

• 1 large onion coarsely chopped
• 4 to 5 lb beef brisket
• 3 chipotle chiles in adobo sauce, minced
• 3/4 cup dark beer
• 2 tablespoons tomato paste
• 1/4 tsp cinnamon
• 1/4 tsp pepper
• 1 tsp salt
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 6 to 8 red potatoes, cut in half or quartered if large
• 1 1/2 cups baby carrots

Preparation:

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.
Serves 6 to 8

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