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Texas-Style Brisket

Texas-Style Brisket

Nutrition Facts
  • cal. (kcal) 354
Texas-Style Brisket
  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 24 mins
  • Slow Cook: on HIGH for 6 hours or LOW for 9 hours
  • Broil: 8 mins
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Ingredients

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  • 3/4 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon cider vinegar
  • 2 large chipotles in adobo, seeded for less heat if desired, finely chopped (about 2 tbsp)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon chili powder
  • 26 ounces prepared polenta (from two 18 oz tubes)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup finely diced red onion
  • 4 cloves garlic, grated
  • 3 pounds brisket, cut into 2-inch chunks
  • 4 teaspoons vegetable oil
  • 4 scallions, chopped
  • Cooked collard greens

Directions

  1. 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. 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. 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. 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. 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: 354 cal., 13 g total fat (4 g sat. fat), 710 mg sodium, 19 g carb. (2 g fiber, 3 g sugars), 39 g pro.