YOUR SOLIN GENERATED RECIPE
Smoky BBQ Brisket Sandwich with Tangy Slaw
Slow-roasted beef brisket tossed in a smoky sugar-free sauce, piled onto a toasted sprouted bun with a crisp and zesty Greek yogurt slaw.
INGREDIENTS
5 oz Beef brisket
0.5 whole Sprouted grain bun
1 cup Green cabbage
2 tbsp Non-fat Greek yogurt
1 tbsp Apple cider vinegar
2 tbsp Sugar-free BBQ sauce
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.13 tsp Sea salt
0.13 tsp Black pepper
0 tsp Olive oil
PREPARATION
In a small mixing bowl, whisk together the Greek yogurt, apple cider vinegar, garlic powder, sea salt, and black pepper to create a clean dressing.
Toss the shredded cabbage into the dressing until every strand is well-coated, then set aside to allow the flavors to develop.
Place the shredded brisket in a non-stick skillet over medium heat, stirring in the sugar-free BBQ sauce and smoked paprika until the meat is heated through and succulent.
Lightly brush the cut sides of the sprouted grain bun with olive oil and toast in a separate pan until the edges are golden and crisp.
Assemble the sandwich by layering the warm BBQ brisket onto the bottom bun and topping it with a generous portion of the chilled tangy slaw.