Ingredients Jump to Instructions ↓

  1. 2 Cloves garlic; minced

  2. 2 teaspoons Ground cumin

  3. 1/4 teaspoon Cinnamon

  4. 1/4 cup Plus 1 Tbs. brown sugar

  5. 5 pounds Brisket

  6. 2 larges Onions; cut into wedges

  7. 1 cup Dark beer; or stout

  8. 3 tablespoons Tomato paste

  9. 1 tablespoon Canned chipotle chiles; minced

  10. 10 smalls Red potatoes; cut in half

  11. 1/2 pounds Baby carrots

  12. Heavy duty aluminum foil

Instructions Jump to Ingredients ↑

  1. Prep: 10 min, Cook: 4:30. Preheat oven to 325F. Line a 913 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 350F. 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 on Mar 03, 1998


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