Southwestern Pulled Brisket

Pretty much what the slow cooker was invented for.  This is AMAZING on either soft tacos (with spicy slaw and avocados) or as barbecue-style sandwiches on soft buns.

Adapted from Smitten Kitchen.

Ingredients
3 pounds beef brisket

Kosher salt 

Freshly ground black pepper 

2 T vegetable oil 

5 cloves garlic, peeled and smashed 

1 onion, thinly sliced 

1 or 2 jalapeno peppers (with seeds), sliced

1 T chili powder 

2 t ground celery seeds

2 t ground cumin 

1/4 c. apple cider vinegar 

1 c. water 

1 (14 1/2-ounce) can whole or diced peeled tomatoes, with their juices 

2 bay leaves 

1/4 c. molasses

Directions

Generously salt and pepper the brisket; heat oil in heavy, large pan over med-high heat.  Sear each side of the meat for 5 minutes (10 total).  Remove beef to slow cooker; put skillet back over heat.  Add garlic, onion, and dried spices to the skillet; stir for a minute.  Add the vinegar to deglaze the pan; have a fan on or prepare to have your sinuses and eyes assaulted (boiling vinegar is a bit pungent.)  Scrape all the brown bits up and boil until almost gone; add contents of pan to the slow cooker.  Add remaining ingredients to slow cooker, cover, and set on low for 8-10 hours.  

Once meat is cooked, remove from cooker and pull apart with forks.  Remove bay leaves, and pour rest of sauce into a blender (cooked veggies included.)  If needed, simmer to thicken; otherwise, just stir together sauce and shredded beef in the crock pot. 

Serve as tacos or sandwiches.  

This reheats incredibly well-- it may even be better the next day.  I hope it freezes well, because I have a couple of dinners' worth waiting for me in the freezer.