Place the brisket on a large skillet on the stovetop and sear for 5 minutes on each side to form a nice brown crust.

After searing make three deep slits in the meat. Insert bay leaves, garlic cloves, and peppercorns into the slits.

Place meat, salt, pepper, and water in a slow cooker. Cook on low for 6 hours turning after 3 hours.

Remove the meat and discard the bay leaves and peppercorns and coarsely shred the meat and discard fat pieces.

Once the meat is cooked, coarsely shred the beef. Put the meat back into the liquid and allow the meat to soak some of the juices.

Heat oil in a large skillet. Place the potatoes and carrots in a caldero (stockpot) cover and cook for about 10 minutes, until potatoes and carrots are tender.

Uncover and add zucchini, tomatillos, tomato, onion, chile, and cook for an additional 2 minutes

Add shredded beef and combine.

Add sauce, water, and stir. Let mixture come to a boil. Add salt to taste. Lower the heat and simmer for 20 to 30 minutes.

Rinse the peppers. Cut the tops off and remove the white flesh and seeds. Rinse out the inside of each pepper. In a large stockpot parboil the peppers, about 3 minutes. Remove the peppers and drain any excess water that is inside them. Brush each pepper with olive oil.

Heat up a comal (griddle) and place the peppers on their side on the comal, about 1 minute on each side, just long enough to sear the sides of each pepper.

Stuff each pepper with some picadillo.

Plate 1 pepper per plate, top with crumbled queso fresco, and garnish with cilantro.