This flavorful Tex-Mex brisket dinner is cooked over the course of 2 days, beginning with a long soak in a beer and chipotle marinade, but is well worth the time and effort.

Chipotle Spiked Crockpot Brisket

1 (3 to 5 pound) beef brisket
1 large onion, coarsely chopped
1 to 2 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
2 tablespoons tomato paste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 teaspoon salt
1/4 cup packed brown sugar
3 cloves garlic, minced
6 to 8 red potatoes, quartered
1 1/2 cups baby carrots

1. Place brisket in the crockpot with the onions. Mix chiles, beer, tomato paste, cinnamon, pepper, salt, brown sugar and garlic. Pour over the brisket.
2. Cover and cook on low for 10 to 12 hours.
3. Cool to room temperature and refrigerate overnight.
4. The next morning, skim fat from liquid and trim as much fat from the brisket as possible. Add the potatoes and carrots.
5. Cover and cook on low for 8 to 10 hours.

Makes 12 servings.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.