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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