email this pageIngredients
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˝ pounds sweet potatoes,
peeled and cut into 3-inch pieces
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. Serves 10.
Recipe by Bruce Weinstein and Mark Scarbrough, "No Peeking," Relish the Season, Feb. 2008.
Nutritional Information
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. Serves 10.
Recipe by Bruce Weinstein and Mark Scarbrough, "No Peeking," Relish the Season, Feb. 2008.
Per serving: 430 calories, 9g fat, 48g prot., 35g carbs., 6g fiber, 510mg sodium.
