Texas-Style Brisket

Texas-Style Brisket
Makes 8
Prep 25 m
Cook 24 m
Broil 8 m
Slow Cook on HIGH for 6 hours or LOW for 9 hours



  1. 1 of 5 In a 5-quart slow cooker, whisk first 7 ingredients plus 1/2 cup crumbled polenta (about a 1-inch slice) and 1/4 tsp each salt and pepper. Stir in onion and garlic.
  2. 2 of 5 Pat brisket dry with paper towels and toss with 1/2 tsp each salt and pepper. Heat a large skillet over medium-high; add 2 tsp oil. Add half the brisket and cook 6 to 12 minutes, turning frequently, until browned all over; add to slow cooker. Repeat with remaining oil and brisket. Cook on HIGH for 6 hours or LOW for 9 hours.
  3. 3 of 5 Strain cooking liquid into a de-fatting cup and allow to separate. Transfer meat (and any solids clinging to it) to a bowl. Pour de-fatted liquid over meat and toss well to combine.
  4. 4 of 5 Meanwhile, heat broiler. Line a baking sheet with foil and coat lightly with cooking spray. Slice remaining polenta into 24 (1/3-inch) rounds. Place on baking sheet and sprinkle with 1/4 tsp each salt and pepper. Broil 6 to 8 minutes, until browned.
  5. 5 of 5 Divide polenta evenly among 8 shallow bowls. Top with meat and sprinkle with scallions. Serve with warm collard greens.
Nutrition Information for Texas-Style Brisket
Servings Per Recipe: 8
Per Serving: 19 g carb., 4 g sat. fat, 13 g Fat, total, 354 kcal cal., 710 mg sodium, 39 g pro., 3 g sugar, 2 g fiber