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 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.