1. In large skillet, heat 2 tablespoons oil over medium-high heat. Sprinkle both sides of brisket with 1/2 teaspoon each kosher 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.

2. In same skillet, cook and stir onion 5 minutes or until lightly browned. Add garlic; cook and stir 30 seconds or until fragrant. Transfer onion mixture to slow cooker.

3. In small bowl, whisk vinegar and sugar; pour over brisket and onion mixture in slow cooker. Cover and cook on high 4 hours or low 8 hours or until brisket is tender. Transfer brisket to cutting board, tent with foil and let stand 20 minutes. Reserve cooking liquid in slow cooker.

4. 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.

5. Slice brisket across 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.

• 15 g Total fat
• 5 g Saturated fat
• 67 mg Cholesterol
• 157 mg Sodium
• 14 g Carbohydrates
• 1 g Fiber
• 6 g Sugars
• 4 g Added sugars
• 18 g Protein