Slow Cooker Southwestern Beef Brisket

By nanasally4

Ingredients

• 4-5 lbs beef brisket, trimmed of visible fat, in 1 or 2 pieces (I use 2)
• Kosher salt
• Fresh black pepper
• 5 large cloves garlic, peeled and smashed
• 2 red onions, peeled, halved, thinly sliced
• 2 Tbsp chili powder
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1/2 cup cider vinegar
• 16 oz chopped tomato
• 2 cups water
• 2 whole chipotle peppers in adobo
• 2 bay leaves
• 4-5 Tbsp molasses

Details

Servings 8
Adapted from ninecooks.typepad.com

Preparation

Step 1

Season the beef generously with salt and pepper

In a large nonstick frying pan (or in the stovetop-safe insert of
your slow cooker) over medium heat, brown the meat on all sides.

Remove it from the pan and place in a 6- or 7-quart slow cooker (if
you're using the stovetop-safe insert, remove the meat to a platter and
set aside).

To the frying pan, add garlic, onion, chili powder,
coriander, and cumin, and stir until fragrant, about 1 minute. Add
vinegar, and stir for 10 seconds. Then, stir in water and chopped
tomatoes, and pour the mixture over the brisket. Add the chipotles, bay
leaves, and molasses, and stir well, turning the meat over in the slow
cooker to coat all sides with the liquid.

Continue cooking the second piece of brisket for 1 hour, for a total
of 10 hours. Raise the heat to HIGH, and remove the meat from the
cooker. Using two forks, shred the meat, and return it to the cooker for
1 more hour, uncovered.

A nice touch, though certainly not necessary: Remove the refrigerated
brisket from the liquid and set aside. Pour the liquid into a small
sauce pan, and bring to the boil over high heat. Let the liquid boil
until it is reduced by two-thirds, to a thicker gravy. Pour over the
meat before you serve.