Ingredients
-
3 lbs beef brisket
-
kosher salt
-
fresh ground black pepper
-
2 tablespoons vegetable oil
-
5 garlic cloves, peeled and smashed
-
1 Spanish onion, halved and thinly sliced
-
1 tablespoon chili powder
-
2 teaspoons ground coriander
-
2 teaspoons ground cumin
-
1/4 cup apple cider vinegar
-
1 1/2 cups water
-
1 (14 1/2 ounce) can whole canned tomatoes, with their juices
-
2 bay leaves
-
3 tablespoons molasses
-
pickled jalapeno pepper
-
2 whole chipotle chiles in adobo (canned chipotle chiles)
-
soft sandwich bun
Instructions
- Season the beef generously with salt and pepper, to taste.
- Heat a large, heavy skillet over medium-high heat.
- Add the oil and heat just until beginning to smoke.
- Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
- Transfer the meat to the slow cooker; leave the skillet on the heat.
- Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
- Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
- Stir in water and pour the mixture over the brisket.
- Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
- Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
- To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
- Remove and discard bay leaves.
- Pile the meat on sandwich buns and serve with jalapenos.
- (This is also great rolled up in tortillas.).