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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chipotie Brisket with Sweet Potatoes Recipe

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This recipe for Chipotie Brisket with Sweet Potatoes is from MOM'S RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup beer
2 tablespoons yellow cornmeal
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
1 chipotle canned in adobo sauce, seeded and minced
2 garlic cloves, minced
1 tablespoon pure ancho chile powder
1 (4-pound) beef brisket, trimmed of surface fat
3 1/2 pounds sweet potatoes, peeled and cut into 3-inch pieces
Directions:
Directions:
1. Mix beer, cornmeal, cumin, oregano, cinnamon, salt,
chipotle and garlic in a 5- or 6-quart slow cooker.
2. Rub chile powder into brisket; place in slow cooker
and turn to coat. Cover and cook on high 6 hours.
3. Add potatoes; cook 3 hours, or until meat is fork-tender.
4. Remove meat and potatoes; skim fat from sauce. Slice
meat and return with potatoes to the sauce; cover and
keep warm up to 2 hours.
Number Of Servings:
Number Of Servings:
10

 

 

 

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