Ingredients:
3 pounds beef brisket
Salt and Pepper
2 tbsp olive oil
5 cloves crushed garlic
1 red onion, sliced thin
1 tbsp 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 crushed tomatoes, with juice
2 adobo chilis (from can)
2 bay leaves
1/4 cup apple sauce
- Salt and Pepper beef generously
- Heat heavy skillet to medium-high heat, add oil and heat just until beginning to smoke
- Add the meat to pan and cook, turning once, until browned on both sides. Should take about 10 minutes in all
- Put meat in slow cooker
- Add garlic, onion, chili powder, coriander, and cumin to drippings in skillet and stir for about 1 minute until fragrant
- Add vinegar and boil until it's almost gone (careful, you do not want to breathe in evaporating vinegar!) Make sure to scrape bottom of pan
- Stir in water and pour mixture over brisket
- Put the tomatoes, chipotles, bay leaves, and apple sauce in slow cooker
- Cook on low 8-10 hours, until tender enough to break apart with a fork
- Remove bay leaves and chipotle peppers. Use two forks to pull it apart and ENJOY!
Wonderful for taco night! We ate this last night with corn tortillas, fresh avocado and a cabbage slaw of sorts. If you don't have a slow cooker, don't worry, you can bake it in a dutch oven in the oven at 350 degrees for 3 hours.