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Ingredients
- 2 x Cloves garlic, chopped
- 2 tsp Grnd cumin
- 1/4 tsp Cinnamon
- 1/4 c. Plus 1 Tbs. brown sugar
- 5 lb Brisket
- 2 lrg Onions, cut into wedges
- 1 c. Dark beer, or possibly stout
- 3 Tbsp. Tomato paste
- 1 Tbsp. Canned chipotle chiles, chopped
- 10 sm Red potatoes, cut in half
- 1/2 lb Baby carrots Heavy duty aluminum foil
Directions
- Prep: 10 minutes, Cook: 4:30.
- Preheat oven to 325 F. Line a 9 13 inch baking pan with heavy duty aluminum foil, extending it about 3 inches beyond the sides. Combine first 3 ingredients, 1 Tbs. brown sugar, and salt and pepper to taste in a bowl.
- Mix thoroughly. Rub brisket with spice mix to cover and place on foil.
- Place onion wedges over meat. Combine next 3 ingredients and remaining brown sugar in a bowl. Pour over meat. Cover with another piece of foil and fold edges to tightly wrap meat. Bake 2-1/2 hrs. Open top sheet of foil.
- Baste meat with pan juices and bake another hour. (At this point, you may remove meat from oven and cold slightly. Using a slotted spoon, place onions on top of meat. Cover and chill overnight. Finish cooking by preheating oven to 350 F. Remove fat from juices in baking pan. Add in potatoes and carrots to the pan. Bake about 1-1/2 hrs, uncovered till meat and vegetables are tender.) Otherwise, add in potatoes and carrots to pan and bake about another hour till vegetables are tender.
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