Balsamic-Brown Sugar Brisket Bites with Pomegranate & Onion

Recipe by: Roche Bros

Servings

Prep time

30 minutes

Cook time

240 minutes

Calories

267 kcal

Directions

In large skillet, heat 2 tablespoons oil over medium-high heat. Sprinkle both sides of brisket with salt and pepper; add to skillet and cook 5 minutes or until outside is browned, turning once. Transfer brisket to 5- to 6-quart slow cooker.
In same skillet, cook onion over medium-high heat 5 minutes or until lightly browned, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Transfer onion mixture to slow cooker.
In small bowl, whisk vinegar and sugar; pour over brisket and onion mixture in slow cooker. Cover and cook on high for 4 hours or low 8 hours or until brisket is tender. Transfer brisket to cutting board, tent with aluminum foil and let stand 20 minutes. Reserve cooking liquid in slow cooker.
Preheat oven to 400°. Place bread pieces on rimmed baking pan; brush both sides with remaining 2 tablespoons oil. Bake bread 10 minutes or until golden brown and toasted.
Slice brisket against the grain; cut into 1-inch pieces. Add brisket to slow cooker with reserved cooking liquid; toss. Top bread pieces with brisket mixture, pomegranate arils and thyme. Makes 28 bites.