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Beer and Chile Braised Beef Brisket




Source of Recipe


Marla


List of Ingredients




Serving Size : 10

2 cloves garlic -- minced
2 teaspoons ground cumin
1/4 teaspoon cinnamon
1/4 cup plus 1 Tbs. brown sugar
5 pounds brisket
2 large onions -- cut into wedges
1 cup dark beer -- or stout
3 tablespoons tomato paste
1 tablespoon canned chipotle chiles -- minced
10 small red potatoes -- cut in half
1/2 pound baby carrots
heavy duty aluminum foil



Recipe



Preheat oven to 325°F. Line a 9x13 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.

This recipe serves 10 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 10.