Shredded Brisket Sandwiches w/ Jalapeno Slaw

We love a slow-cooked protein for both meal prep and summer entertaining with a crowd. So forgiving and easy to prep ahead! If you use a slow cooker or an Instant Pot (as written below) you don’t have to heat up your kitchen by using the oven.

If you do not have either pieces of equipment - you can slowly braise the meat in a dutch oven over the stove. Since it is a big piece of meat, it’ll take a while to fully cook.

For a Dutch Oven: Brown the meat on all sides in the Dutch oven. Return back to the pot, add the liquid (increase to 1 cup of beef broth!), cover and bring to a simmer. Pop it in the oven at 275’ for 3 1/2-4 hours. The meat should fall apart easily. Keep cooking until it's tender.

For a slow cooker: Heat a tall-sided skillet over medium-high heat. Sear the meat on all sides, until they are browned, and the spices have caramelized a bit. Transfer the brisket to a slow cooker, add the liquid (increase to 1 cup of beef broth!), cover, and cook on low for about 8 hours or high for 4 ½ until the meat is very tender. You can dump the sauce ingredients in here to save a dish and a step, the sauce will just be a bit looser than doing the reducing step.

Use your fav BBQ sauce here and adjust the seasonings as needed.