Baltazar'S Beef Brisket
- 3 lbs. Beef Brisket
- Kosher Salt
- Ground Black Pepper
- 2 Tbsp Vegetable Oil
- 5 Cloves Garlic - peeled and smashed
- 1 Onion - halved and thinly sliced
- 5 Guajillo Chiles
- 2 Ancho Chiles
- 2 Tbsp Chili Powder
- 3 tsp Ground Cumin
- 1/2 Cup Apple Cider Vinegar
- 1 1/2 Cups Beef Broth
- 1 (14 1/2-ounce) Can Whole Peeled Tomatoes (with their juices)
- 3 Tbsp Molasses
- Prep Chiles:
- Soak the Ancho and Guajillo chiles in warm water for 30 minutes or until they become soft. Next, remove stem and seeds. Add the beef broth and the chiles in a blender and puree.
- Prep Brisket:
- Season the brisket generously with salt and pepper on both sides. 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 6 to 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
- Prep Sauce:
- Add garlic, onion, chili powder, and cumin to drippings in the skillet and stir until fragrant - about one minute. Add 1/4 cup of vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in broth / chile puree. Next, pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker (tomato juices optional, I leave them out to get less tomato taste and more chile flavor). Pour the other 1/4 cup of apple cider vinegar and molasses over the mixture.
- Cook:
- Cover the slow cooker, set it to LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
- Serve:
- Pull meat apart and serve in tacos, sandwiches, or as the main dish. Pour some of the sauces / juices over the meat for added flavor.
beef brisket, kosher salt, ground black pepper, vegetable oil, garlic, onion, guajillo chiles, chiles, chili powder, ground cumin, apple cider vinegar, beef broth, tomatoes, molasses
Taken from www.epicurious.com/recipes/member/views/baltazars-beef-brisket-50174152 (may not work)