Chipotle Brisket with Sweet Potatoes

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 20 mins
  • Cook: 660 mins

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.


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

Nutritional Info *per serving

  • Calories 650
  • Glycemic Load 14.74
  • Fat 39g
  • Saturated Fat 14g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 19g
  • Cholesterol 125mg
  • Sodium 3820mg
  • Potassium 950mg
  • Carbohydrate 35g
  • Fiber 5g
  • Sugars 10g
  • Protein 37g
  • Trans Fat 0g
  • Vitamin A 510%
  • Vitamin C 35%
  • Calcium 10%
  • Iron 30%