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  Recipe Home » Crock Pot » BRISKET WITH VEGETABLES AND CHILIES
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  BRISKET WITH VEGETABLES AND CHILIES
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 191
Ingredients:
1 large onion coarsely chopped
4 pounds brisket to 5 pounds
3 chipotle chilies in adobo sauce minced
3/4 C. dark beer
2 Tbls. tomato paste
1/4 tsp. cinnamon
1/4 tsp. pepper
1 tsp. salt
1/4 C. brown sugar
3 garlic cloves minced
6 red potatoes to 8 cut in half or quartered if large
1 1/2 C. baby carrots
Instructions:
First day: place brisket in the crock pot with onions. Mix the next 8 ingredients together and pour over brisket. Cover and cook on low 10 to 12 hours. Cool to room temperature and refrigerate overnight. 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. You may need to cut the brisket in half and use fewer vegetables in a 3 1/2 quart pot.
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