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.)
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By lauralgb_9162921
Holland, PA
on January 24, 2012
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Sooooo good! I went on a 3-day snowboarding trip to Vermont and prepped this the night before we left. Placed it all in the slow cooker the next day and had a cheap and delicious dinner! Nothing better than bbq brisket sammies. I bought coleslaw, whole grain mustard, tomatoes, red onions and pickled jalapenos for garnish--and placed on challah rolls. I also altered the recipe based on reviews below by adding only 2/3 cup water, an extra spoon of molasses, and replaced the can of tomatoes with a 6 oz can of tomato paste. Really good. We had sandwiches for dinner, lunch on the ride home, and I made nachos with the leftovers that evening...still have a little more nachos, so I'm making a nacho soup for dinner tonight! MMMM good.
By Annsley
Boston, MA
on October 24, 2011
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Wow, this recipe was great! I followed the advice of some reviews and reduced the broth in a sauce pan before adding it back to the shredded beef. This was great as directed- on a bun with jalapenos, but also made *fantastic* burritos the next night. I re-heated the meat and put it in a burrito with chese and jalapenos in it and crisped it up in a frying pan. Topped it with hot sauce and voila!
On Saturday morning I cut up the last of the shredded beef into small pieces and fried it up in a pan with scrambled eggs, mushrooms and jalapenos. Oh my goodness- it was like corned beefs spicy twin! So good, both me and my boyfriend were pleasantly surprised. Definitely keeping this in my recipe book!
By kpalazzolo@aol.com
Carson City, NV
on September 19, 2011
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I have made this recipe several times and it is fabulous, especially for a group of people. Instead of using a crock pot, I bake it in a slow oven for 4-5 hours (300 degree oven. I then shred (pull the brisket and add it to the sauce for serving. I serve it with coleslaw (made with dill juice and fresh dill mixed in Best Foods Mayo as a dressing for the cabbage slaw and I also offer condiments of BBQ sauce, Raspberry Chipolte sauce, sweet hot mustard & horseraddish. It's a crowd pleaser and so easy! Oh and by the way, I serve it on french rolls from Safeway (the best french bread! Thank you Food Network for such a winning recipe!
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