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Mexican | |
| 4 cloves garlic, left whole 2 large onions, sliced One 3-pound brisket, trimmed of most of the fat 2 teaspoons ancho chile powder Kosher salt and freshly ground black pepper Two 15-ounce cans red enchilada sauce | |
| Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours. Remove Brisket, shred (and remove fat), and add back to the sauce for another hour. | |
Unrated | |
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