Beef Brisket Tacos

Directions

1. In a bowl or shallow dish, combine the first five ingredients. Add brisket; turn to coat. Cover and refrigerate overnight.
2. Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with 2 forks. Return to slow cooker.
3. Using tongs, serve shredded brisket in tortillas. Add toppings as desired.
4. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.