Name: Smoky Slow-Cooked Brisket with Tangy Coleslaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef Brisket; 1 cup shredded Green Cabbage; 1/4 cup shredded Carrot; 1/3 tbsp Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Smoked Paprika; Salt and Black Pepper to taste

Smoky Slow-Cooked Brisket with Tangy Coleslaw

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

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Tangy Coleslaw

Enjoy tender, smoky slow-cooked brisket paired with a crisp, tangy coleslaw that brings a refreshing balance to the rich flavors. This dish features lean beef brisket slow simmered with smoked paprika and spices, then finely shredded and served over a lightly dressed slaw of fresh cabbage and carrot, offering a satisfying blend of textures and flavors.

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NUTRITION

Protein

31.6g

Fat

18.8g

Carbs

9.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Brisket

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/3 tbsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your slow cooker on low. Season the lean beef brisket with smoked paprika, salt, and pepper.
2
Place the brisket into the slow cooker. Add a splash of water if desired to keep it moist.
3
Slow cook the brisket on low for 6-8 hours until it becomes tender and easily shreddable.
4
Once cooked, remove the brisket and shred it using two forks.
5
In a bowl, combine the shredded green cabbage and carrots.
6
Prepare the tangy dressing by whisking together olive oil and apple cider vinegar. Adjust salt and pepper to taste.
7
Toss the cabbage and carrot mixture with the dressing until well combined.
8
Plate a portion of the shredded brisket alongside a generous serving of tangy coleslaw, and serve.