Ingredients

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, 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 peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo
2 bay leaves

3 tablespoons molasses
Soft sandwich buns
Pickled jalapenos

Directions

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 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.)