This recipe is super tasty. Neil and I absolutely loved it. I got the idea for this recipe from another food blog, Smitten Kitchen but it’s originally from the Food Network.
- 3 pounds beef brisket (I used two pounds of bottom round roast because they were out of brisket, but it still turned out great)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 5 cloves garlic, peeled and smashed (I used 3)
- 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 peeled tomatoes, with their juices (I wish I didn’t have to use canned tomatoes since the whole BPA lining scares me but I had no other choice. Might have to can my own tomatoes this summer.)
1 to 2 whole canned chipotle chiles en adobo (I left these out cause I’ve been convinced that I’m allergic to spicy foods)
- 2 bay leaves (I used one)
- 1/4 cup molasses
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 (the point of this is to sear the meat and seal in the juices). 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 (this was super fun) 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 (8-10 hours) 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.
I served this in tortillas topped with a cabbage salad and pickled onions, which I also got the idea from Smitten Kitchen.
For the Pickled Onions:
1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoons kosher salt (this seemed too salty to me, I’d recommend 1 tbls)
1 tablespoon sugar
2 to 3 really good shots hot sauce
1 red onion, sliced into very thin rings
Toss all in a bowl and let it stand for at least one hour or overnight.
For the Coleslaw:
1 small head of red or green cabbage
4 large or 6 medium carrots, peeled
6-8 green onions (white and green parts)
½ extra light virgin olive oil
½ cup apple cider vinegar
2 cloves minced garlic
1 tsp. salt
1 tsp. pepper
Combine all the dressing ingredients and pour over cabbage, carrots and onions. It’s best to let it marinate for a while.