If you’re planning to use your oven, heat it to 350°F.

Season the brisket generously with salt and pepper.

Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke.

Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.

Transfer the meat to a plate.

Add garlic, onion, chili powder, coriander, cumin, and 1 teaspoon salt to drippings in the skillet and stir until fragrant, about one minute.

Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon.

Stir in 1 cup water (for the Instant Pot method) or 1 ½ cups water (for slow-cooker or oven).

Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.

Pour this mixture over the brisket in your final cooking vessel.

In the oven: Place the lid on your Dutch oven or cover the baking dish tightly with foil. Bake for 3 to 4 hours or until the brisket is very tender.

In a slow-cooker: Cover the cooker, set it to Low, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours.

In an Instant Pot: Press the meat/stew button, and set the brisket to cook at high pressure for 70 minutes. Let the pressure release naturally for 10 minutes, then release the pressure manually.

Check the brisket; it should be tender and easily pull back with the tines of a fork.

Remove the brisket, and use two forks to pull it apart. Discard bay leaves and use an immersion blender to puree the sauce.

Taste and adjust seasonings. Return the brisket to the sauce and serve as is.

Brisket is good on the first day and fantastic on the second and third. Make sure it is covered with the sauce so it doesn’t dry out.