| Instructions: |
2 Cloves garlic; minced
2 ts Ground cumin
1/4 ts Cinnamon
1/4 c Plus 1 Tbs. brown sugar
5 lb Brisket
2 lg Onions; cut into wedges
1 c Dark beer; or stout
3 tb Tomato paste
1 tb Canned chipotle chiles;
-minced
10 sm Red potatoes; cut in half
1/2 lb 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 2-1/2 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 1-1/2 hours, uncovered until
meat and vegetables are tender.) Otherwise, add potatoes and carrots to pan
and bake about another hour until vegetables are tender.
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