Southwestern Pulled Brisket

Southwestern Pulled Brisket
Southwestern Pulled Brisket

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 1 to 2

    whole canned chipotle chiles en adobo

  • 2

    bay leaves

  • 1/4

    cup molasses

  • For serving:

  • If sandwiches, soft sandwich buns. If tacos, small soft tortillas. For both, some slaw, pickled onions and/or pickled jalapeños.

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 one minute. Add vinegar and boil until it’s almost gone (and seriously, get your head out of the way of the steam; inhaling vinegar is no fun!), 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 to 10 hours. To serve, you’ve got two options: Leave the meat in the slow cooker and use two forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Strain the sauce (to remove the cooked-until-dead vegetables and bay leaves), chilled it so the fat would be easy to remove, then reheated and reseasoned it well, simmering it down (to about 2/3 the volume) to thicken it a bit. Pour it back over the brisket as we pulled it, and then, reheat the whole pan on low. (You could also thicken the sauce without skimming the excess fat) Don’t have a slow cooker? This recipe can be made in a Dutch oven in the oven at 350°F for 3 hours.

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