Bobbie Jean's Terrell Texas Brisket

Name: Bobbie Jean's Terrell Texas Brisket
Prep time: 30 min
Cook time: 48 h
Total time: 48 h 30 min
Yield: 8 serving(s)
Ingredients: 4 -5 lbs beef brisket, trimmed of fat.; 2 yellow onions, chopped; 2 -3 chipotle chiles in adobo, minced; 1 cup brown ale; 3 tablespoons tomato paste; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1 teaspoon salt; 1/4 cup brown sugar; 3 cloves garlic, minced; 8 red potatoes, quartered; 1/4 lb baby carrots, halved

Submitted by Pierre Dance

"This is "fork tender, falling apart" beef. Drained and shreaded it's great on sandwiches or Tacos or enchiladas. Serve it with the juice with mashed potatoes on the side or over pasta or rice. Mixed with cheese and pasta and baked in a casserole. There is no end to it's usefulness. It's a staple in my freezer."

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Ready In:: 48hrs 30mins
Ingredients:: 12
Serves:: 8

ingredients

4 -5 lbs beef brisket, trimmed of fat.
2 yellow onions, chopped
2 -3 chipotle chiles in adobo, minced
1 cup brown ale
3 tablespoons tomato paste
¹⁄₄ teaspoon ground allspice
¹⁄₄ teaspoon ground cinnamon
1 teaspoon salt
¹⁄₄ cup brown sugar
3 cloves garlic, minced
8 red potatoes, quartered
¹⁄₄ lb baby carrots, halved

directions

Place Brisket in crock pot.
Mix all other ingredients except potatoes and carrots in a large bowl.
Pour over meat.
Cover, cook on low for 10 hours.
Cool to room temperature.
Refrigerate over night.
Skim fat.
Add Potatoes and Carrots.
Cover and cook on low 10 hours.

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RECIPE SUBMITTED BY

Pierre Dance

Kennewick, WA

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.

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