Serves 8.
Ingredients
1-1/2 to 2 lb flat-cut brisket, trimmed of exterior fat
2 Tbsp chili powder (I like Penzeys BBQ 3000)
1 Tbsp ground cumin
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp kosher salt
1/2 tsp fresh black pepper
1 tsp neutral oil (vegetable, peanut, canola, etc.)
16 oz store-bought salsa verde (I like Herdez brand, which has no preservatives or sugar)
Directions
Dry the brisket with paper towels. Cut into four pieces, and set aside.
In a large mixing bowl, combine chili powder, cumin, garlic powder, cayenne, salt and pepper. Dredge each piece of meat in the spice mix, coating all sides well.
In a nonstick frying pan over medium heat, add the oil, and brown the pieces of meat on all sides. (If you are using a 6-quart Ninja Cooking System, like I do, you can do this step right in the slow cooker.)
Transfer the meat to a 5- or 6-quart slow cooker. Pour in the salsa verde. Set the cooker to LOW and cook for 8 hours; the meat should be very tender.
After the meat is cooked, transfer the pieces to a large mixing bowl. Turn the slow cooker to HIGH and let the liquid reduce by half (this will take 10 minutes or more, depending on your slow cooker).
With two forks, shred the beef, and when the liquid is reduced, return the meat to the slow cooker and mix well with the liquid.
Serve hot, or remove from the cooker, let the meat cool completely, and refrigerate or freeze. Serve over rice, with tortillas, or in quesadillas or burritos.