Reprinted from The Blood Type Diet Website (

Chipotle Brisket with Sweet Potatoes


Would seem that any liquid could be substituted for the beer and any other type of meal or flour for the cornmeal. I usually just scrub sweet potatoes instead of peeling them.

  • 1 cup beer (maybe just beef broth?)
  • 2 Tablespoon yellow cornmeal (flax meal perhaps?) [rice flour]
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1 chipotle chile canned in adobo sauce, seeded and minced
  • 2 garlic cloves, minced
  • 1 Tablespoon pure ancho chile powder
  • 1 (4 pound) beef brisket, trimmed of surface fat
  • 3-1/2 pounds sweet potatoes, peeled and cut into 3 inch pieces
How to make it:
  1. Mix first 8 ingredients together in a 5 to 6 quart slow cooker.
  2. Rub chile powder into brisket; place in slow cooker and turn to coat. Cover and cook on high approx 6 hours.
  3. Add potatoes; cook 3 more 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. Serves 10.
  5. per serving: 430 cal, 9g fat, 48g protein, 35g carbohydrates, 6g fiber, 510g sodium