Brisket Wiith Sweet Potatoes (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 10 |
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Recipe source: local newspaper Ingredients:
1 cup beer |
2 tablespoons cornmeal |
2 teaspoons cumin, ground |
2 teaspoons cinnamon |
1 teaspoon salt |
1 chipotle pepper, seeded and minced (canned in adobe sauce) |
2 garlic cloves, minced |
1 tablespoon dried ancho chile powder |
1 (4 lb) beef brisket, trimmed |
3 1/2 lbs sweet potatoes, peeled and cut into 3-inch pieces |
Directions:
1. In a large (6 quart) slow cooker, combine the first 8 ingredients (beer - garlic).
2. Rub the brisket with the chile powder, place in slow cooker, turning to coat. Cover and cook on high for 6 hours.
3. Add potatoes and cook for 3 hours or until meat is tender.
4. Remove meat and potatoes, skim fat from sauce in slow cooker.Keep sauce in slow cooker.
5. Slice meat and potatoes and return to slow cooker. Can be kept on warm for another 2 hours.
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