 | | Directions |
- Mix broth, cornmeal, cumin, oregano, cinnamon, salt, chipotle, and garlic in bottom of slow cooker.
- Trim fat off of brisket. Sprinkle with chili powder on both sides. Place in slow cooker and turn to coat.
- Cover and cook on high 3 hours.
- Add potatoes and cook until tender, 1-2 more hours.
- Remove meat and potatoes from cooker. Skim fat from sauce. Slice meat and return with potatoes to the sauce. Cover and keep warm until ready to serve.
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Prep Time: 15 minutes
Cook Time: 5 hours
Servings: 4
|  | | Ingredients | | - | | 2 cups chicken broth |
| - | | 2 tablespoons yellow cornmeal |
| - | | 2 teaspoons ground cumin |
| - | | 2 teaspoons oregano - dried |
| - | | 1 teaspoon cinnamon |
| - | | 1 teaspoon salt |
| - | | 1 chipotle chiles - canned in adobo sauce |
| - | | 2 cloves garlic - minced |
| - | | 2 teaspoons chili powder |
| - | | 1 beef brisket (1.5-2 lb.) |
| - | | 2 sweet potatoes - large, peeled, cut into 2 |
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