You are here: Home » Recipes » Chipotle Brisket with Sweet Potatoes 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 PrintEmail 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. Ingredients 1 cup beer2 tablespoons yellow cornmeal2 teaspoons ground cumin2 teaspoons dried oregano1 teaspoon ground cinnamon1 teaspoon salt1 canned chipotle pepper in adobo sauce, seeded and minced2 garlic cloves, minced1 tablespoon pure ancho chile powder1 (4-pound) beef brisket, trimmed of surface fat3 1/2 pounds sweet potatoes, peeled and cut into 3-inch pieces Instructions Mix beer, cornmeal, cumin, oregano, cinnamon, salt, chipotle and garlic in a 5- or 6-quart slow cooker. Rub chile powder into brisket; place in slow cooker and turn to coat. Cover and cook on high 6 hours. Add potatoes; cook 3 hours, or until meat is fork-tender. 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.