Chipotle Brisket with Sweet Potatoes
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 cup beer
2 tablespoons yellow cornmeal
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
1 chipotle canned in adobo sauce, seeded and minced
2 garlic cloves, minced
1 tablespoon pure ancho
1 (4-pound) beef brisket, trimmed of surface fat
3-1/2 pounds sweet potatoes, peeled and cut into 3-inch pieces
Mix the beer, cornmeal, cumin, oregano, cinnamon, salt, chipotle and garlic in a 5- or 6-quart slow cooker. Rub the chile powder into the brisket and place it in the slow cooker and turn to coat. Cover and cook on high for 6 hours.
Add the potatoes and cook 3 hours, or until the meat is fork-tender. Remove the meat and potatoes and skim the fat from the sauce. Slice the meat and return it with the potatoes and sauce. Cover and keep warm up for to 2 hours.
Yields 10 servings.
Recipe by Bruce Weinstein and Mark Scarbrough, “No Peeking,” Relish the Season, Feb. 2008.