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Southwestern Pulled Brisket Sandwiches




Source of Recipe


AWG-Ad 3-Pg 7 (Associated Wholesale Grocers)






List of Ingredients



• 3 lbs. beef brisket
  
• kosher salt
  
• fresh ground black pepper
  
• 2 tbsp. vegetable oil
  
• 5 cloves garlic, peeled & smashed
  
• 1 Spanish onion, peeled, halved & 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 can (14-1/2 oz) whole peeled tomatoes, with juice
  
• 2 whole chipotle chiles en adobo
  
• 2 bay leaves
  
• 3 tbsp. molasses
  
• soft sandwich buns
  
• pickled jalapenos
  






Instructions



1. Season the brisket generously with salt & pepper.
   
2. Heat a large heavy skillet over medium-high heat. Add oil and heat just until beginning to smoke.
   
3. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
   
4. Transfer meat to a slow cooker, but leave the skillet on heat.
   
5. Add garlic, onion, chili powder, coriander & cumin to the skillet drippings and stir until fragrant, about 1 minute.
   
6. Add vinegar and boil until it's almost gone, scraping bottom of skillet with a wooden spoon. Stir in water & pour the mixture over the brisket in the slow cooker.
   
7. Crush the tomatoes through your fingers into the slow cooker.; add the tomato juices, chipotles, bay leaves & molasses.
   
8. Cover the cooker, set on LOW and cook at least 8 hours, or until the brisket pulls apart easily with a fork.
   
9. To serve, leave the meat in the slow cooker (remove the bay leaves) and use two forks to pull it apart and stir it evenly into the sauce; season with salt & pepper to taste. Pile the meat on sandwhich buns and serve with jalapenos.
   
10. This is also great rolled up in tortilla wrappers.