|2||Cloves garlic; minced|
|2 teaspoons||Ground cumin|
|¼ cup||Plus 1 Tbs. brown sugar|
|2 larges||Onions; cut into wedges|
|1 cup||Dark beer; or stout|
|3 tablespoons||Tomato paste|
|1 tablespoon||Canned chipotle chiles; minced|
|10 smalls||Red potatoes; cut in half|
|½ pounds||Baby carrots|
|Heavy duty aluminum foil|
Prep: 10 min, Cook: 4:30.
Preheat oven to 325°F. Line a 9×13 inch baking pan with heavy duty aluminum foil, extending it about 3 inches beyond the sides. Combine first 3 ingredients, 1 Tbs. brown sugar, and salt and pepper to taste in a bowl.
Mix thoroughly. Rub brisket with spice mixture to cover and place on foil.
Place onion wedges over meat. Combine next 3 ingredients and remaining brown sugar in a bowl. Pour over meat. Cover with another piece of foil and fold edges to tightly wrap meat. Bake 2-½ hours. Open top sheet of foil.
Baste meat with pan juices and bake another hour. (At this point, you may remove meat from oven and cool slightly. Using a slotted spoon, place onions on top of meat. Cover and refrigerate overnight. Finish cooking by preheating oven to 350°F. Remove fat from juices in baking pan. Add potatoes and carrots to the pan. Bake about 1-½ hours, uncovered until meat and vegetables are tender.) Otherwise, add potatoes and carrots to pan and bake about another hour until vegetables are tender.
Posted to recipelu-digest by molony <molony@...> on Mar 03, 1998
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