Beer and chile braised beef brisket

Yield: 1 Servings

Measure Ingredient
2 \N Cloves garlic; minced
2 teaspoons Ground cumin
¼ teaspoon Cinnamon
¼ cup Plus 1 Tbs. brown sugar
5 pounds Brisket
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
\N \N 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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