Smoky BBQ Brisket Sandwich with Tangy Slaw

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

Smoky BBQ Brisket Sandwich with Tangy Slaw

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.

Try 7 days free, then $12.99 / mo.

NUTRITION

562kcal
Protein
32.2g
Fat
37.0g
Carbs
24.8g

SERVINGS

1 serving

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

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rub the beef brisket with smoked paprika, garlic powder, sea salt, and black pepper.

  • 2

    Slow-roast the brisket at 300°F until tender and easily shredded with a fork.

  • 3

    In a medium bowl, whisk together the apple cider vinegar and Dijon mustard.

  • 4

    Add the shredded cabbage to the bowl and toss thoroughly to coat in the tangy dressing.

  • 5

    Lightly toast the whole grain bun until the edges are golden.

  • 6

    Slice or shred 6 ounces of the cooked brisket and toss with the sugar-free BBQ sauce.

  • 7

    Pile the saucy brisket onto the bottom bun and top with a generous heap of the tangy slaw.

Smoky BBQ Brisket Sandwich with Tangy Slaw

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

Smoky BBQ Brisket Sandwich with Tangy Slaw

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.

NUTRITION

562kcal
Protein
32.2g
Fat
37.0g
Carbs
24.8g

SERVINGS

1 serving

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

  • 1

    Rub the beef brisket with smoked paprika, garlic powder, sea salt, and black pepper.

  • 2

    Slow-roast the brisket at 300°F until tender and easily shredded with a fork.

  • 3

    In a medium bowl, whisk together the apple cider vinegar and Dijon mustard.

  • 4

    Add the shredded cabbage to the bowl and toss thoroughly to coat in the tangy dressing.

  • 5

    Lightly toast the whole grain bun until the edges are golden.

  • 6

    Slice or shred 6 ounces of the cooked brisket and toss with the sugar-free BBQ sauce.

  • 7

    Pile the saucy brisket onto the bottom bun and top with a generous heap of the tangy slaw.