southwestern brisket tacos with red cabbage slaw

I made smitten kitchen's Southwestern Pulled Brisket with red cabbage slaw the other night for dinners and it was good. I did make a couple of alterations so read on.

3 pounds beef brisket (or pot roast)
kosher salt
freshly ground black pepper
2 Tablespoons olive oil
5 cloves garlic, peeled and smashed (use the back side of your knife)
1 large spanish onion, halved and thinly sliced
1 Tablespoon chili powder
2 teaspoons cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2 ounce) can whole tomatoes, with juice
2 bay leaves
1/4 cup molasses

Season the beef with salt and pepper and heat oil in a large saute pan over medium-high heat. Once hot, add beef and sear on all sides until evenly browned. Transer meat to the slow cooker (or crock pot, whatever you fancy). Leave saute pan on heat.

Add garlic, onions, chili powder and cumin and stir for about one minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers over the beef, adding juices as well. Add bay leaves and molasses. Cover and set the slow cooker to low and cook for 8 - 10 hours (I did 10).

Serve as tacos with warmed corn tortillas, red cabbage slaw (recipe below) and sour cream.

Red Cabbage Slaw
1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
1 jalapeno pepper
2 Tablespoons mayonnaise
salt and pepper
1/2 cup olive oil
1 small head red cabbage, shredded
1/2 small red onion, thinly sliced
1/4 cup chopped cilantro

Blend green onions, vinegar, jalapenos, mayonnaise, salt and pepper in blender (or this is a GREAT time to pull out your Magic Bullet) until emulsified. Place cabbage and red onions in a large bowl and pour dressing on top. Mix until combined and fold in cilantro. Season with salt and pepper to taste.