Southwestern Pulled Brisket Sandwiches
- 3 lb beef brisket
- Kosher salt
- ground black pepper
- 2 Tb vegetable oil
- 5 cloves of garlic, pealed and smashed
- 1 Spanish onion, halved and thinly sliced
- 1 Tb chili powder
- 2 Tsp ground coriander
- 2 Tsp ground cumin
- 1/4 cup apple cider vinegar
- 1 1/2 cups water
- 1 (14 1/2 oz) can whole peeled tomatoes, with juices
- 1 small canned chipotle chili en adobo
- 2 bay leaves
- 3 Tb molasses
- soft sandwich buns
- pickled jalapenos
Preparation time 20mins
Cooking time 28mins
season beef with salt and pepper, to taste. Heat a large, heavy skillet over medium high heat. Add oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 min total. Transfer meat to slow cooker, leave skillet on heat.
Add garlic, onion, chili powder, coriander, and cumin to droppings in the skillet and stir until fragrant, about 1 min. Add vinegar and boil until its almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour mixture over brisket. Crush tomatoes through fingers into cooker; add tomato juice, chipotle, bay leaves, and molasses. Cover and cook on LOW for 8 hours.
To serve, leave meat in cooker and us 2 forks to pull meat apart and then stir into sauce. Pull out bay leaves.