Chipotle Brisket with Sweet Potatoes

Kitchen Tested
  • Yield 10 servings
  • Prep 20 mins
  • Cook 660 mins

This slow-cooker dish produces a fork-tender spicy brisket.

Mark Boughton Photography / styling by Teresa Blackburn

For the leanest brisket, ask for the “first” or “flat” cut, without an overly fatty flap lying on top. Trim off any surface fat; there’s plenty left in the fibers to keep the meat moist. Pure chile powder is made with just ground chiles—no oregano or cumin in the mix. Look for it in the spice aisle or near the Southwestern foods.


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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