Brisket Tacos with Pickled Red Onions

1 Medium-size onion cut into 8 wedges

6 Garlic cloves, peeled and smashed

3 lbs. Beef brisket with fat trimmed to 1/4" thick

1 cup beef broth

¼ cup Dale's seasoning

1 tsp Freshly ground pepper

10 Flour tortillas for serving

1 tbsp Ground cumin

5 Whole black peppercorns (optional)

1 tbsp Chili Powder

2 tbsp Honey

1 tsp Dried Oregano

2 tsp Kosher salt

1 Medium red onion, peeled and thinly sliced

½ cup Red wine vinegar

1 tbsp Sugar

To begin making, place the onion and garlic into a slow cooker.

Then, place the brisket over top, fat side up.

Next, in a small bowl, whisk together the Dale’s seasoning, beef broth, black pepper, cumin, chili powder, honey, and dried oregano.

Pour over the brisket, into the slow-cooker.

Then, cover and cook on LOW 8-9 hours or until brisket is fork-tender.

Meanwhile, in a small saucepan combine the red wine vinegar, ¾ cup water, sugar, salt, dried chile and black peppercorns (if using).

Bring just to a boil and whisk well to dissolve the sugar and salt.

Add the onions and let cook for 2 minutes.

Remove from heat and pour the mixture into a glass jar.

Finally, cover and refrigerate until ready to use.