Slow Cooker Michelada Brisket

This slow-cooked brisket, infused with the zesty flavors of greenhouse tomatoes, lime, and a rich blend of spices, is the perfect dish for a cozy, flavorful meal.

Ingredients

2-3 lbs untrimmed flat-cut brisket (may cut in half to fit smaller slow cooker)
1 tbsp Kosher salt
1 tbsp brown sugar
2 tsp chili powder
1 tsp ground cumin
1-½ tsp paprika
1 tsp cayenne pepper
1 tsp celery salt
2 pints GREENHOUSE tomatoes, divided
3 garlic cloves
2 tbsp lime juice (about 1 lime)
2 tbsp Worcestershire sauce
1 tbsp hot sauce
1 tbsp olive oil
1 (12 oz) can or bottle of lager
1 medium onion, cut into quarters
Lime wedges, for serving

DIRECTIONS

Combine the Kosher salt, brown sugar, chili powder, ground cumin, paprika, cayenne pepper and celery salt and rub evenly all over the brisket. Allow to marinate in the refrigerator, preferably overnight.
To make the braising liquid: In a food processor or blender, process 1 pint of the greenhouse tomatoes, garlic, lime juice, Worcestershire sauce, hot sauce and olive oil until smooth. Add beer to the mixture without the motor running and stir to combine.
Transfer the brisket to a slow cooker. Halve the remaining pint of tomatoes and add to the slow cooker along with the onions. Pour over the braising liquid until it is just covering the meat and cook on low until tender. Allow the brisket to rest and cool slightly before slicing. Serve with the slow-cooked tomatoes and onions and lime wedges.