Recipe for Chile-Spiked Brisket with Vegetables

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Yield:

Ingredients:

Amount	Ingredient
1 lrg	onion coarsely chopped
4 lb	brisket - (to 5 lbs)
3 x	chipotle chiles in adobo sauce minced
3/4 cup	dark beer
2 tbl	tomato paste
1/4 tsp	cinnamon
1/4 tsp	pepper
1 tsp	salt
1/4 cup	brown sugar
3 x	garlic cloves minced
6 x	red potatoes - (to 8) cut in half or
	quartered if large

Instructions:

Instructions: 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.

This recipe yields 6 to 8 servings.

NOTES :

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