Beer and Sauerkraut Fudge Cake
INGREDIENTS:
2 Cloves garlic; minced
2 ts Ground cumin
1/4 ts Cinnamon
1/4 c Plus 1 Tbs. brown sugar
5 lb Brisket
2 lg Onions; cut into wedges
1 c Dark beer; or stout
3 tb Tomato paste
1 tb Canned chipotle chiles;
-minced
10 sm Red potatoes; cut in half
1/2 lb Baby carrots
Heavy duty aluminum foil
2 Cloves garlic; minced
2 ts Ground cumin
1/4 ts Cinnamon
1/4 c Plus 1 Tbs. brown sugar
5 lb Brisket
2 lg Onions; cut into wedges
1 c Dark beer; or stout
3 tb Tomato paste
1 tb Canned chipotle chiles;
-minced
10 sm Red potatoes; cut in half
1/2 lb Baby carrots
Heavy duty aluminum foil
Prep: 10 min, Cook: 4:30.
Preheat oven to 325?F. Line a 9?13 inch baking pan with heavy duty aluminum foil, extending it about 3 inches beyond the sides. Combine first 3 ingredients, 1 Tbs. brown sugar, and salt and pepper to taste in a bowl. Mix thoroughly. Rub brisket with spice mixture to cover and place on foil. Place onion wedges over meat. Combine next 3 ingredients and remaining brown sugar in a bowl. Pour over meat. Cover with another piece of foil and fold edges to tightly wrap meat. Bake 2-1/2 hours. Open top sheet of foil. Baste meat with pan juices and bake another hour. (At this point, you may remove meat from oven and cool slightly. Using a slotted spoon, place onions on top of meat. Cover and refrigerate overnight. Finish cooking by preheating oven to 350?F. Remove fat from juices in baking pan. Add potatoes and carrots to the pan. Bake about 1-1/2 hours, uncovered until meat and vegetables are tender.) Otherwise, add potatoes and carrots to pan and bake about another hour until vegetables are tender.
Preheat oven to 325?F. Line a 9?13 inch baking pan with heavy duty aluminum foil, extending it about 3 inches beyond the sides. Combine first 3 ingredients, 1 Tbs. brown sugar, and salt and pepper to taste in a bowl. Mix thoroughly. Rub brisket with spice mixture to cover and place on foil. Place onion wedges over meat. Combine next 3 ingredients and remaining brown sugar in a bowl. Pour over meat. Cover with another piece of foil and fold edges to tightly wrap meat. Bake 2-1/2 hours. Open top sheet of foil. Baste meat with pan juices and bake another hour. (At this point, you may remove meat from oven and cool slightly. Using a slotted spoon, place onions on top of meat. Cover and refrigerate overnight. Finish cooking by preheating oven to 350?F. Remove fat from juices in baking pan. Add potatoes and carrots to the pan. Bake about 1-1/2 hours, uncovered until meat and vegetables are tender.) Otherwise, add potatoes and carrots to pan and bake about another hour until vegetables are tender.