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.
Title: Beer and chile braised beef brisket
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;
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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