This easy-to-make stew is a favorite of mine when the temperature decides to drop in L.A. It’s a mash-up of my mother’s Jewish cooking and some Mexican influence that’s impossible to avoid around here.
At Picnic, we use all-natural Angus brisket from Aspen Ridge Farms in Colorado, but any fresh brisket will be just as delicious.
— Executive Chef Alex Resnick
Peel and chop the onion and carrots into large chunks, then quarter the tomatillos.
Place all ingredients (except the sour cream and cilantro) into a slow-cooker.
Cook on the lowest setting for 6-8 hours while you’re busy doing other things. The brisket should be so tender it’s falling apart.
Serve with a nice dollop of sour cream, lime wedge, and cilantro.