Sunday, January 25, 2009

Chile Spiked Brisket

I love using my crock pot on Sundays. It is so easy to throw some ingredients in the crock pot and forget about it. Several hours later you have a great meal ready to eat.

Chile Spiked Brisket
adapted from

1/2 large onion coarsely chopped
2 lb top round beef
3 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
1 8 oz can tomato sauce
1/4 tsp cinnamon
1/4 tsp pepper
3 cloves garlic, minced
6 to 8 red potatoes
1 cups baby carrots
1/2 cup celery, chopped

Place beef in the crock pot with onions. Mix the next 6 ingredients together and pour over beef. Add potatoes, carrots, and celery over the top. Cover and cook on high 5 hours or low 10 to 12 hours. Serves 6 to 8

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