Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | 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 |
| 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