14.5 ounce can whole peeled tomatoes, with their juices
1 to 2 chipotle chiles en adobo to taste
2 bay leaves
1/4 cup molasses
Tortillas For serving as tacos
quick slaw For serving as tacos
minced white or pickled red onion For serving as tacos
chopped cilantro For serving as tacos
pickled jalapeños For serving as tacos
sliced avocado For serving as tacos
lime wedges For serving as tacos
can black beans drained and rinsed (optional)
Equipment
large heavy skillet
Instant Pot or other pressure cooker
plate
slow-cooker or Dutch oven or baking dish
wooden spoon
immersion blender
Directions
If you’re planning to use your oven, heat it to 350°F. Season the brisket generously with salt and pepper.
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 a plate (if you used the Instant Pot), or to whatever vessel you will cook your final dish in — Instant Pot, slow-cooker, Dutch oven, or baking dish.
Add garlic, onion, chili powder, coriander, cumin, and 1 teaspoon salt to drippings in the skillet and stir until fragrant, about one minute.
Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon. Stir in 1 cup water (for the Instant Pot method) or 1 1/2 cups water (for slow-cooker or oven).
Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Pour this mixture over the brisket in your final cooking vessel.
If you used the IP to build the sauce and rested the brisket on a plate, add the brisket back to the sauce in the IP instead.
In the oven: Place the lid on your Dutch oven or cover a the baking dish you’re using tightly with foil. Bake for 3 to 4 hours, until the brisket is very tender and can easily be pulled with the tines of a fork.
In a slow-cooker: Cover the cooker, set it to Low, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours.
In an Instant Pot: Press the meat/stew button, and set the brisket to cook at high pressure for 70 minutes. Let the pressure release naturally for 10 minutes, then release the pressure manually. Return to the pot for another 5 to 10 minutes at the same setting if needed.
I like to briefly remove the brisket, and transfer it to a plate or bowl and use two forks to pull it apart. Discard bay leaves and use an immersion blender to puree the sauce. Taste and adjust seasonings. Return the brisket to the sauce and serve as is.
Brisket is good on the first day and fantastic on the second and third. Make sure it is covered with the sauce so it doesn’t dry out. Rewarm in a covered dish in an 350°F degree oven, about 15 to 20 minutes.