SOUTHWESTERN PULLED BRISKET•
Posted on February 12 2020
3 LB Beef Brisket
Freshly Ground Black Pepper
2 TBSP Vegetable Oil
5 Cloves Garlic, Peeled & Smashed
1 Spanish Onion, Halved and Thinly Sliced
1 TBSP Chili Powder
2 tsp Ground Coriander
2 tsp Ground Cumin
1/4 Cup Apple Cider Vinegar
1 1/2 Cups Water
1 (14.5 ounce) Can Whole Peeled Tomatoes, With Their Juices
1-2 Whole Canned Chipotle Chiles en Adobo (Depends on how hot you want it)
2 Bay leaves
3 TBSP Molasses
Soft Sandwich Buns
- 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 shred with your Original Bear Paw Meat Shredders 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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