Texas Brisket Protein Bowl
Low-and-slow smoked brisket served over a bed of cauliflower rice with pickled jalapeños, white onion, and tangy Texas-style BBQ sauce.
20mPrep
300mCook
6Servings
450Calories
52gProtein
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Ingredients
- beef brisket (flat cut)
- kosher salt
- black pepper, coarsely ground
- garlic powder
- cauliflower rice
- white onion, thin-sliced
- pickled jalapeños
- Texas-style BBQ sauce
- beef broth
- olive oil
Ingredients
- 3 lb beef brisket (flat cut)
- 2 tbsp kosher salt
- 1 tbsp black pepper, coarsely ground
- 1 tsp garlic powder
- 4 cup cauliflower rice
- 1 whole white onion, thin-sliced
- 0.25 cup pickled jalapeños
- 0.25 cup Texas-style BBQ sauce
- 0.5 cup beef broth
- 2 tbsp olive oil
Instructions
- Rub brisket generously with salt, pepper, and garlic powder at least 1 hour ahead (overnight preferred).
- Sear brisket in a Dutch oven with olive oil over high heat, 3–4 min per side.
- Add beef broth, cover, and braise in 300°F oven for 4–5 hours until fork-tender.
- Rest 20 minutes before slicing against the grain.
- Sauté cauliflower rice with olive oil, salt, and pepper 5–6 minutes.
- Serve brisket slices over cauliflower rice with onion, jalapeños, and BBQ sauce.