| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 03, 1998
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