Ingredients:

1 (2.5 - 3) pound lean beef brisket

1/4 cup balsamic vinegar

2 bay leaves

3 cloves garlic, minced

1/2 teaspoon cayenne pepper

1 teaspoon cumin

1 (4.5 ounce) can diced green chillis

1/2 cup broth, low sodium, fat free

1 teaspoon celery seeds

1 teaspoon black pepper

Kosher salt

1 cup spicy barbecue sauce

Directions:

1. Combine all the ingredients, except barbecue sauce, in a bowl, stir and pour over brisket. Marinate brisket in the refrigerator over night if preferred, otherwise move to the next step.

2. All marinate ingredients go in the Slow cooker, stir and add brisket. Cover and cook on low 8 hours or until tender and easily flakes with a fork.

3. Preheat oven to 350 degrees. Add brisket, along with 1/2 cup juices from the Slow cooker, to a roasting pan.

4. Discard the remaining liquid along with bay leafs. Either pull the brisket apart with 2 forks or slice thinly across the grain.

5. Pour barbecue sauce over brisket and heat for 15 minutes. Serve on toasted wheat buns or rolls if desired.

Bon Appetit!