NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef brisket

0.25 tsp Olive oil

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 cup Green cabbage

1 tbsp Apple cider vinegar

0.5 cup Sweet potato

PREPARATION

• 1

  Preheat your oven to 300°F (150°C).

• 2

  Pat the beef brisket dry with a paper towel and rub it evenly with olive oil.

• 3

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, black pepper, and ground cumin.

• 4

  Apply the spice rub to all sides of the brisket, pressing it into the meat.

• 5

  Wrap the brisket tightly in parchment paper followed by a layer of heavy-duty aluminum foil, then place it in a baking dish.

• 6

  Roast the brisket for 3 to 4 hours until the meat is tender and easily pierced with a fork.

• 7

  While the brisket rests, toss the cubed sweet potatoes with a spray of oil and roast at 400°F for 20 minutes until golden.

• 8

  Whisk the apple cider vinegar with the shredded green cabbage in a bowl and let it marinate for 15 minutes.

• 9

  Slice the brisket against the grain and serve alongside the roasted sweet potatoes and the tangy slaw.