| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Cloves garlic, minced | |
| 2 | t | Ground cumin |
| 1/4 | t | Cinnamon |
| 1/4 | c | Plus 1 Tbs. brown sugar |
| 5 | lb | Brisket |
| 2 | Onions, cut into wedges | |
| 1 | c | Dark beer, or stout |
| 3 | T | Tomato paste |
| 1 | T | Canned chipotle chiles |
| minced | ||
| 10 | Red potatoes, cut in half | |
| 1/2 | lb | Baby carrots |
| Heavy duty aluminum foil |
INSTRUCTIONS
Prep: 10 min, Cook: 4:30. Preheat oven to 325°F. Line a 9Ã.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. Posted to recipelu-digest by molony <[email protected]> on Mar 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 5187
Calories From Fat: 3226
Total Fat: 357.1g
Cholesterol: 1283.5mg
Sodium: 29247.9mg
Potassium: 8646mg
Carbohydrates: 119g
Fiber: 14.6g
Sugar: 83g
Protein: 354.7g