Slow Cooker Beef Brisket

1 1/2 pounds beef brisket, trimmed

Marinade and cooking liquid
3 garlic cloves
1 Anaheim chili, sliced in half and seeds removed*
1/2 small onion, chopped (about 1/2 cup)
1 tablespoon brown sugar
1/4 teaspoon black pepper
1 teaspoon dried oregano
1 1/2 teaspoons chili powder
1/2 teaspoon paprika
1 teaspoon Dijon mustard
2 tablespoons no salt added tomato paste
1/4 cup apple cider vinegar
1 1/2 cups homemade or low-sodium chicken or beef stock


* Anaheim chilies are mild, comparable in heat to a poblano or peppadew. You could swap it for a banana pepper for less heat or a jalapeno for more heat. Anaheim peppers are similar in size and shape to banana peppers, and they come in bright green, red (when ripe) and light green varieties.

Serve on a whole wheat slider bun or with a grilled corn tortilla topped with a cabbage slaw.
Some markets sell brisket with the fat and tough connective tissue still attached. To remove it, run a boning knife (or another small knife) between the fat layer and muscle tissue, or ask folks behind the meat counter to trim it for you.

Trim the brisket if you haven't already.
Puree all the ingredients for the marinade in a blender or small food processor.
Pour into a glass dish with a lid, add the brisket, and flip the meat over to ensure it's covered on all sides.
Cover and refrigerate overnight.
In the morning, add the brisket and the marinade to the slow cooker. Cover and cook on low for eight or nine hours, until the meat is tender. Slice the meat against the grain or shred with two forks.

Serving Size: 24 ounces before cooking yields 18 ounces of brisket, 3 ounces per serving.