Chipotle Spiked Crockpot Brisket Tex-Mex & Southwest

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Servings
   Serves 6-8

Prep Time
   10-12 hours (crockpot)

Refrigerate
   Overnight

Cook Time
   8-10 hours (crockpot)

Cooking Methods
   Braising
   Stewing

Beef Type
   Brisket

Ingredients

• 3-5 lb. beef brisket
• 1 large onion, coarsely chopped
• 1-2 chipotle chiles in adobo sauce, minced
• 3/4 cup dark beer
• 2 Tbsp. tomato paste
• 1/4 tsp. cinnamon
• 1/4 tsp. black pepper
• 1 tsp. salt
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 6-8 red potatoes, quartered
• 1 1/2 cups baby carrots

Instructions

Place brisket in the crockpot with the onions. Mix chiles, beer, tomato paste, cinnamon, pepper, salt, brown sugar and garlic. Pour over the brisket.

Cover and cook on low for 10-12 hours.

Cool to room temperature and refrigerate overnight.

The next morning, skim fat from liquid and trim as much fat from the brisket as possible. Add the potatoes and carrots.

Cover and cook on low for 8-10 hours.

Nutritional Information

Nutrition Info per serving, 1/8 of recipe:  (1 serving, 13 oz.) 494 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 49 mg cholesterol; 794 mg sodium; 43 g carbohydrate; 3.9 g fiber; 53 g protein; 8.7 mg niacin; 0.8 mg vitamin B6; 2.8 mcg vitamin B12; 5.4 mg iron; 48.8 mcg selenium; 12.3 mg zinc.