1. In a large non-stick skillet, heat half the oil. Sear meat on all sides. Season. Remove and place in a slow cooker.

2. In the same skillet, add remaining oil. Sweat onions and garlic for 1–2 minutes. Pour in broth. Add remaining ingredients. Bring to a boil. Pour over meat.

3. Cook on high in slow cooker for 4–6 hours, then on low for 6–8 hours, or in the oven at 180 °C (350 °F) for 3 hours.

4. Remove meat from sauce. Shred. Set aside. 

5. Bring sauce to a boil. Thicken with diluted cornstarch. Return meat to sauce.

6. Serve in a taco with your favourite toppings.

Chef’s Secret: When I buy a whole brisket, I cut it into four pieces and use one piece right away and freeze the others in airtight bags for later.