Beef Brisket BBQ

Southwestern Pulled Brisket Sandwiches

3 pounds beef brisket
Sea salt
Freshly ground black pepper
2 tablespoons olive oil
5 cloves garlic, peeled & smashed
1 Spanish onion, halved & thinly sliced
1 tablespoon chili powder (I used paprika instead)
2 teaspoons ground coriander (I didn't use)
2 teaspoons ground cumin (I didn't use)
¼ cup apple cider vinegar (I used red wine vinegar)
1 ½ cups water (I omitted the water & used about ½ cup of white wine to deglaze my pans instead)
1 (14 ½-ounce) can whole peeled tomatoes, with their juices
3 tablespoons molasses (I used brown sugar)
Soft sandwich buns

1. Season the beef generously with salt & pepper to taste. Heat a large, heavy skillet over medium-high heat. Add the oil & heat just until beginning to smoke. Add the meat & 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.

2. Add garlic, onion, chili powder, coriander, & cumin to drippings in the skillet & stir until fragrant, about 1 minute. Add vinegar & boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water & pour the mixture over the brisket. Crush the tomatoes through your fingers (I put it in the food processor) into the slow cooker; add the tomato juices, & molasses. Cover the cooker, set it on LOW, & cook the brisket until it pulls apart easily with a fork, about 8 hours.

3. To serve, leave the meat in the slow cooker & use 2 forks to pull it apart & stir it evenly into the sauce; season with salt & pepper to taste. Pile the meat on sandwich buns & enjoy!

This meal came out VERY yummy & I can't wait to make it again!