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Chile-spiked Brisket with Vegetables

1 large onion -- coarsely chopped
4 pounds brisket - (to 5 lbs)
3 chipotle chiles in adobo sauce -- minced
3/4 cup dark beer
2 tablespoons tomato paste
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1 teaspoon salt
1/4 cup brown sugar
3 garlic cloves -- minced
6 red potatoes - (to 8) -- cut in half or quartered if large
1 1/2 cups baby carrots

First day: place brisket in the slow cooker 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.

This recipe yields 6 to 8 servings.


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