I used similar seasonings as this carnitas recipe and browned the brisket cubes on the stove. You’ve all been asking for slow cooker recipes, so I adapted this one to suit the counter-top technique. Either way you make it, pulled brisket makes for an unbeatable taco filling.
bottle hard cider
large garlic cloves, crushed
Trim the fat cap off the brisket, leaving just 1/3 inch. Cut into 3-inch cubes.
Add the brisket to the slow cooker along with the remaining ingredients and 2 teaspoons salt.
Cook on low for 8 hours. Remove to a bowl and shred. Return to the slow cooker and keep warm until ready to eat.
Serve alongside taco fixings or as a topping for Mexican brown rice.
To make in the oven:
Preheat the oven to 350 degrees F.
Place a large Dutch oven over high heat.
Trim the fat cap off the brisket, leaving just 1/3 inch. Cut into 3-inch cubes. Season the brisket with salt and pepper. Sear the brisket fat-side down until nicely browned, about 2 minutes on the first side. Brown the brisket on the additional sides, about 1 minutes per. Remove to a plate. Add the cider and scrape up the brown bits from the bottom of the pan. Stir in the cumin, paprika, chili powder, cinnamon, garlic, and 2 teaspoons salt. Return the beef to the pot, fat-side up. Pour in enough water to come at least 2/3's of the way up the beef.
Cover and braise in the oven for 2 hours, until tender. Remove the lid and cook for an additional 1 to 1.5 hours, until nearly falling apart. Shred with two forks and keep in the marinade until ready to eat