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  • 1 cup beer
  • 2 tablespoons yellow cornmeal
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 canned chipotle pepper in adobo sauce, seeded and minced
  • 2 garlic cloves, minced
  • 1 tablespoon pure ancho chile powder
  • 1 (4-pound) beef brisket, trimmed of surface fat
  • 3 1/2 pounds sweet potatoes, peeled and cut into 3-inch pieces


  1. Mix beer, cornmeal, cumin, oregano, cinnamon, salt, chipotle and garlic in a 5- or 6-quart slow cooker.
  2. Rub chile powder into brisket; place in slow cooker and turn to coat. Cover and cook on high 6 hours.
  3. Add potatoes; cook 3 hours, or until meat is fork-tender.
  4. Remove meat and potatoes; skim fat from sauce. Slice meat and return with potatoes to the sauce; cover and keep warm up to 2 hours.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Chipotle Brisket with Sweet Potatoes on

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