AI-generated photo.
American · Iconic, Texas · United States
Texas brisket
Also called brisket
Texas brisket (brisket), a Texas plate from the United States.
Pai editors’ mark 5 / 5
Plan, list, and collections
Texas brisket is cooked in Texas as its own plate, not as a copy of a restaurant menu. Salt the beef heavily and braise it with onion until it yields, then glaze it. Brisket is the celebrated cut. Sirloin, given the same salt and long cook, is the beef this pantry weighs. A smoker is the pit. The oven is the heat here. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
80
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 51%
- Carbs 15%
- Fat 34%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 41.2 g of protein in the serving.
Watch · Low sodium
About 648 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Beef sirloin243 kcal
- Olive oil31 kcal
- Yellow onion20 kcal
- Brown sugar14 kcal
- Ketchup8 kcal
- Low-sodium beef broth5 kcal
Glycemic load
Estimated glycemic load for this count: 6.9. The bands come from the ingredient table.
Portion
One serving, as written, is about 328 kcal.
Allergens. Fish, Gluten
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 328 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 328 kcal | 16% |
| Protein | 41.2 g | 82% |
| Carbohydrate | 12.3 g | 4% |
| Fiber | 1.4 g | 5% |
| Total sugars | 8 g | 16% |
| Fat | 12.1 g | 16% |
| Saturated fat | 3.6 g | 18% |
| Cholesterol | 110 mg | 37% |
| Sodium | 648 mg | 28% |
| Potassium | 772 mg | 16% |
| Calcium | 75 mg | 6% |
| Iron | 3.4 mg | 19% |
| Magnesium | 50 mg | 12% |
| Zinc | 7.8 mg | 71% |
| Vitamin A | 27 mcg | 3% |
| Vitamin C | 4.5 mg | 5% |
| Vitamin D | 0.2 mcg | 1% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 6 mcg | 5% |
| Thiamin (B1) | 0.2 mg | 13% |
| Riboflavin (B2) | 0.3 mg | 23% |
| Niacin (B3) | 13.9 mg | 87% |
| Vitamin B6 | 1.2 mg | 73% |
| Folate | 34 mcg | 9% |
| Vitamin B12 | 2.1 mcg | 89% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
- Fish here is a commonly eaten, lower-mercury choice when fully cooked. Follow your own pregnancy fish guidance.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot with a lid
- Scale
- Tongs
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Beef sirloin4 pieces720 g
Yellow onion2 onions200 g
Smoked paprika1 tsp4 g
Ketchup2 tbsp30 g
Worcestershire sauce1 tbsp15 ml
Low-sodium beef broth1.25 cups300 ml
Brown sugar1 tbsp15 g
Black pepper1 tsp3 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Texas brisket. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, yellow onion, smoked paprika, ketchup, worcestershire sauce, low-sodium beef broth, brown sugar, black pepper, kosher salt, olive oil. Texas brisket is cooked in Texas as its own plate, not as a copy of a restaurant menu. Salt the beef heavily and braise it with onion until it yields, then glaze it. Brisket is the celebrated cut. Sirloin, given the same salt and long cook, is the beef this pantry weighs. A smoker is the pit. The oven is the heat here. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Texas brisket is cooked in united states. Also called brisket. Braise with the liquid halfway up the food, not drowning it.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Texas brisket, until the edges take a little color. Keep the heat at a murmur. A hard boil beats tender food into strings.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Texas brisket at 325°F / 163°C in the oven, or a quiet simmer on the stove. Start checking at 54 minutes. Texas brisket is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Braise 54 min
- 🇺🇸 United StatesNorth Americaicon-united-states-texas-brisket-step-4
Texas brisket, step 5
Step 5 · Texas brisket
5Check the center of Texas brisket, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇺🇸 United StatesNorth Americaicon-united-states-texas-brisket-step-5
Texas brisket, step 6
Step 6 · Rest 5 min
6Rest Texas brisket for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in united states, with the sauce or garnish that belongs to it. Film Texas brisket in this shot order and no other: the lid lifted for one quick look; batter or dough smoothed to the corners; the fridge shelf where the plate will chill; the main piece taking a deep browning. Slate words for the editor: ember, umber, mortar, gloss, dusk, undercrust, marble, dough, whisk, shimmer.
Rest 5 min
How you know it is done
Texas brisket is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Texas brisket looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Texas brisket turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Texas brisket, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Texas brisket is one of the plates people ask for by name from Texas.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Salt the beef heavily and braise it with onion until it yields, then glaze it. Brisket is the celebrated cut. Sirloin, given the same salt and long cook, is the beef this pantry weighs. A smoker is the pit. The oven is the heat here.
Allergens in the required list: Fish, Gluten.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.