Brisket With Vegetables And Chilies
Ingredients
1 large onion coarsely chopped
4 pounds brisket to 5 pounds
3 chipotle chilies in adobo sauce minced
3/4 C. dark beer
2 Tbsp. tomato paste
1/4 tsp. cinnamon
1/4 tsp. pepper
1 tsp. salt
1/4 C. brown sugar
3 garlic cloves minced
6 red potatoes to 8 cut in half or quartered if large
1 1/2 C. baby carrots
Cooking 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)