YOUR SOLIN GENERATED RECIPE
Smoky BBQ Brisket Sandwich with Tangy Slaw
Slow-roasted beef brisket piled high on a toasted bun with crisp, vinegary slaw for a smoky and satisfying crunch.
INGREDIENTS
5.25 oz beef brisket
0.5 whole whole grain bun
1 cup shredded cabbage
1 tbsp apple cider vinegar
1 tsp dijon mustard
2 tbsp sugar-free bbq sauce
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Rub the beef brisket with smoked paprika, garlic powder, sea salt, and black pepper.
Slow-roast the brisket at 300°F until tender and easily shredded with a fork.
In a medium bowl, whisk together the apple cider vinegar and Dijon mustard.
Add the shredded cabbage to the bowl and toss thoroughly to coat in the tangy dressing.
Lightly toast the whole grain bun until the edges are golden.
Slice or shred 6 ounces of the cooked brisket and toss with the sugar-free BBQ sauce.
Pile the saucy brisket onto the bottom bun and top with a generous heap of the tangy slaw.