Brisket is comfort food, there’s no doubt about it. It’s nothing fancy, just
a big ‘ol piece of meat slow-cooked until tender, but man, is it good. In this recipe, traditional brisket is given Southwest flair with spices, peppers and pickled jalapenos. You can even add cilantro, if you like.
This recipe is loaded with peppers, both sweet and spicy. The bell peppers slow cook along with the meat, and the jalapeños are quick-pickled with vinegar and used as a garnish. Peppers are there for Southwest flavor, but also because they have vitamin C and B and carotene, and the capsaicin in the spicy ones can potentially be an effective anti-inflammatory.
This is a plan-ahead type of recipe, one you might want to start on the weekend with the intent of feasting early in the week. Mainly because time is brisket’s best friend. Time to soak up the seasoning, time to cook, and time to lie around before being reheated and eaten.