Sweet And Spicy Brisket

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ChefDruck Musings
Nutrition per serving    (USDA % daily values)
CAL
545
FAT
62%
CHOL
78%
SOD
110%

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Ingredients for 12 servings

4 to 5 pound brisket (you can go larger as needed, you’ll have a lot of sauce)

1 large vidalia onion, minced

4 large carrots, peeled and cut into 1 inch coins

3 tablespoons of olive oil

2 garlic cloves, peeled and minced

1 teaspoon of paprika

2 teaspoons of ancho chili powder

1/8 teaspoons of cayenne pepper

2 cups of beef stock

1 cup of dark brown sugar

1 cup of ketchup

2 bottles of dark beer (approximately 2 cups), such as porter or larger

1/3 cups of Asian garlic chili sauce (I used a very spicy Vietnamese sauce purchased in the International aisle of the supermarket – if using Heinz chili sauce, boost this to one cup)

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