Chile-Spiked Brisket with Vegetables Recipe

Name: Chile-Spiked Brisket with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, coarsely chopped; 4 -5 lbs beef brisket; 3 chipotle chiles in adobo, minced; ¾ cup dark beer; 2 tablespoons tomato paste; ¼ teaspoon cinnamon; ¼ teaspoon pepper; 1 teaspoon salt; ¼ cup brown sugar; 3 cloves garlic, minced; 6 -8 red potatoes, cut in half or quartered if large; 1 ½ cups baby carrots

Servings: persons

1 large onion, coarsely chopped
4 -5 lbs beef brisket
3 chipotle chiles in adobo, minced
¾ cup dark beer
2 tablespoons tomato paste
¼ teaspoon cinnamon
¼ teaspoon pepper
1 teaspoon salt
¼ cup brown sugar
3 cloves garlic, minced
6 -8 red potatoes, cut in half or quartered if large
1 ½ cups baby carrots

1
First day: place brisket in the Crock Pot with onions.
2
Mix the next 8 ingredients together and pour over brisket.
3
Cover and cook on low 10 to 12 hours.
4
Cool to room temperature and refrigerate overnight.
5
Second day: skim fat from liquid and as much from the brisket as possible, add the potatoes and carrots, and cook on low 8 to 10 hours.
6
You may need to cut the brisket in half and use fewer vegetables in a 3 1/2-quart pot.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large onion, coarsely chopped, 4 -5 lbs beef brisket, 3 chipotle chiles in adobo, minced, ¾ cup dark beer, and more.

Yes, Chile-Spiked Brisket with Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile-Spiked Brisket with Vegetables

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