Smoky Pulled Brisket Sandwich with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Pulled Brisket Sandwich with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Brisket Sandwich with Crunchy Slaw

Savor the rich, smoky flavors of tender pulled brisket nestled between a wholesome whole wheat bun, crowned with a vibrant, crunchy slaw that perfectly balances the savory meat with a light, tangy zest.

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NUTRITION

451kcal
Protein
40.8g
Fat
21.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Brisket

1 Whole Wheat Bun

1 cup Shredded Green Cabbage

1/2 Medium Carrot, shredded

1 tsp Olive Oil

1 tsp Dijon Mustard

1 tsp Apple Cider Vinegar

1 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 300°F. If using pre-cooked brisket, warm it up in a covered baking dish; if cooking from raw, season the brisket with smoked paprika and a pinch of salt, then slow cook until tender, about 3 hours.

  • 2

    While the brisket is warming, prepare the crunchy slaw by combining shredded cabbage and shredded carrot in a bowl.

  • 3

    In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, and a dash more smoked paprika for extra kick. Pour the dressing over the slaw and toss to evenly coat.

  • 4

    If not already warmed, heat the whole wheat bun in a toaster or oven until lightly crisp on the edges.

  • 5

    Pile the warm pulled brisket onto the bottom half of the bun, spoon over a generous portion of crunchy slaw, and cap with the top bun.

  • 6

    Serve immediately and enjoy the balance of smoky, savory brisket with the tangy, fresh crunch of the slaw.

Smoky Pulled Brisket Sandwich with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Pulled Brisket Sandwich with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Brisket Sandwich with Crunchy Slaw

Savor the rich, smoky flavors of tender pulled brisket nestled between a wholesome whole wheat bun, crowned with a vibrant, crunchy slaw that perfectly balances the savory meat with a light, tangy zest.

NUTRITION

451kcal
Protein
40.8g
Fat
21.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Brisket

1 Whole Wheat Bun

1 cup Shredded Green Cabbage

1/2 Medium Carrot, shredded

1 tsp Olive Oil

1 tsp Dijon Mustard

1 tsp Apple Cider Vinegar

1 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 300°F. If using pre-cooked brisket, warm it up in a covered baking dish; if cooking from raw, season the brisket with smoked paprika and a pinch of salt, then slow cook until tender, about 3 hours.

  • 2

    While the brisket is warming, prepare the crunchy slaw by combining shredded cabbage and shredded carrot in a bowl.

  • 3

    In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, and a dash more smoked paprika for extra kick. Pour the dressing over the slaw and toss to evenly coat.

  • 4

    If not already warmed, heat the whole wheat bun in a toaster or oven until lightly crisp on the edges.

  • 5

    Pile the warm pulled brisket onto the bottom half of the bun, spoon over a generous portion of crunchy slaw, and cap with the top bun.

  • 6

    Serve immediately and enjoy the balance of smoky, savory brisket with the tangy, fresh crunch of the slaw.