YOUR SOLIN GENERATED RECIPE
Smoky BBQ Brisket Sandwich with Tangy Slaw
Slow-roasted beef brisket sliced thin and piled onto a toasted whole grain bun with a crisp, vinegar-based slaw that adds a refreshing crunch to every bite.
INGREDIENTS
3 oz beef brisket
0.5 whole whole grain bun
1 cup shredded cabbage mix
2 tbsp plain Greek yogurt
1 tbsp apple cider vinegar
0 tsp honey
2 tbsp sugar-free BBQ sauce
0.25 tsp garlic powder
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 300°F and season the beef brisket evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Wrap the seasoned brisket tightly in heavy-duty foil and roast for 3 to 4 hours until the meat is tender and easily pierced with a fork.
In a medium mixing bowl, whisk together the plain Greek yogurt, apple cider vinegar, and honey until the dressing is smooth and creamy.
Fold the shredded cabbage mix into the yogurt dressing, tossing thoroughly until the slaw is well-coated and maintains a crisp texture.
Thinly slice the cooked brisket against the grain and toss it in a small skillet over medium heat with the sugar-free BBQ sauce until glazed.
Lightly toast the whole grain bun and assemble the sandwich by layering the warm BBQ brisket followed by a generous heap of the tangy slaw.