For the brisket:
3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 yellow onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
¼ cup apple cider vinegar
1½ cups water
1 (14½-ounce) can whole peeled tomatoes, with their juices
1-2 whole canned chipotle chiles in adobo
2 bay leaves
¼ cup molasses
For the chipotle slaw:
2 teaspoons finely chopped canned chipotles in adobo
½ cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
2 cups shredded white or green cabbage
¼ cup finely chopped red onion
¼ cup thinly sliced green onions
¼ chopped fresh cilantro
For serving:
Corn or flour tortillas
Pickled red onions, if desired
Start by making the brisket. Generously season the beef with salt and pepper, to taste. Heat oil in a large, heavy skillet over medium-high heat until just beginning to smoke. Add the meat and sear about 5 minutes each side, turning only once. Transfer meat to slow cooker, leaving skillet on the heat.
Add garlic, onion, chili powder, coriander and cumin to the drippings in skillet and stir until fragrant, about one minute. Add vinegar and allow to boil until it’s almost gone, scraping the bottom of the skillet to get up the little bits. Stir in water and pour mixture over brisket. Crush tomatoes through your fingers into the slow cooker; add juices, chipotle, bay leaves and molasses.
Cover the slow cooker and set it on low heat. Cook for 8-10 hours, until fork tender.
When it’s nearly time to serve the brisket, make the slaw. Combine chipotle, mayonaise, honey and lime juice in a large bowl. Add cabbage and onions, tossing to coat. Add salt and pepper to taste. Refrigerate until ready to serve.
To serve, you can take the easy route and simply pull the beef apart with two forks and stir into the sauce, discarding the bay leaves. If you don’t mind doing a little more work, strain the sauce to remove the vegetables and bay leaves. Skim the fat and place the sauce into a small saucepan. Simmer to reduce and thicken just a bit. Add back to pulled brisket and stir to thoroughly coat brisket with sauce.
When ready to eat, warm the tortillas. Top with brisket, slaw, and pickled red onions.