Mexican Brisket Bowl

• 2 1/2 lbs beef brisket, cut into 6-7 chunks
• 2 tsp Diamond kosher salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground black pepper
• 1 tsp ancho chile powder – or cayenne
• 1 tsp garlic powder
• 1 tsp onion powder
• cooked rice, drained and rinsed canned black beans, sliced avocado for serving
•  cabbage salad (slivered red and green cabbage, chopped cilantro, minced onion, lime juice to taste, and salt)
• sliced limes for serving
• Mexican crema for serving (optional)

Place 1/2 c water and all the spices in the Dutch oven and bring the water and spices to a boil. Add the pieces of brisket and, over low heat, turn them over a few times in the simmering spice/water mixture so that they absorb some of the strong spice mix. Add another 2 1/2 c of water, return the mixture to a boil, then turn the heat down, cover the pot, and simmer the stew for 2-3 hours, or until the meat will pull apart easily with forks.