I have been anxiously awaiting this Southwestern Brisket to get done since morning. My slow cooker died, so I was forced to use my Frontignac Dutch oven to set this meat up for a low and slow braise. I love brisket, and steered away from ordering it out at restaurants because I found it to be dry. Then comes along this recipe from Ina Garten (recipe link provided below) that marries all the sweet, savory, and spicy flavors I would crave in a sopping brisket sandwich – chiefly molasses, onions, and chipotle peppers. I knew just from reading the ingredient list this would be a winner, and it has been a favorite ever since the day my family tried it. Click on the link and try it for yourself!