Beer And Chile Braised Beef Brisket
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Beer And Chile Braised Beef Brisket
  Beer    Beef    Brisket    Chiles  
Last updated 6/12/2012 1:08:12 AM. Recipe ID 34561. Report a problem with this recipe.
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      Title: Beer and chile braised beef brisket
 Categories: None
      Yield: 1 Servings
 
      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 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 2-1/2 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 350F. 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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Recipe ID 34561 (Apr 03, 2005)

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