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Chipotle Spiked Crockpot Brisket
This recipe is cooked over 2 days but is well worth the effort.


Prep: 10-12 hours (crockpot)
Refrigerate: Overnight
Cook: 8-10 hours (crockpot)
Servings: Serves 6-8
3-5 lb. beef brisket
1 large onion, coarsely chopped
1-2 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
2 Tbsp. tomato paste
1/4 tsp. cinnamon
1/4 tsp. black pepper
1 tsp. salt
1/4 cup brown sugar
3 cloves garlic, minced
6-8 red potatoes, quartered
1-1/2 cups baby carrots




Place brisket in the crockpot with the onions. Mix chiles, beer, tomato
paste, cinnamon, pepper, salt, brown sugar and garlic. Pour over the
brisket.
Cover and cook on low for 10-12 hours.
Cool to room temperature and refrigerate overnight.
The next morning, skim fat from liquid and trim as much fat from the
brisket as possible. Add the potatoes and carrots.
Cover and cook on low for 8-10 hours.