YOUR SOLIN GENERATED RECIPE
Smoky BBQ Brisket Sandwich with Tangy Slaw
Slow-roasted beef brisket tossed in a smoky sauce and piled onto a toasted whole-grain bun with a crisp, tangy vinegar slaw.
INGREDIENTS
6 oz beef brisket
0 whole whole-grain bun
2 tbsp sugar-free BBQ sauce
1 cup green cabbage
1 tbsp apple cider vinegar
1 tsp Dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
In a small mixing bowl, whisk together the apple cider vinegar, Dijon mustard, sea salt, and black pepper to create the slaw dressing.
Place the shredded green cabbage into the bowl and toss thoroughly to coat, then set aside to marinate for at least 10 minutes.
Slice or shred the cooked brisket and place it in a medium skillet over medium-low heat.
Add the sugar-free BBQ sauce, garlic powder, and smoked paprika to the skillet, stirring until the meat is well-coated and heated through.
Split the whole-grain bun and toast it in a dry skillet or toaster oven until the edges are lightly browned.
Place the warm BBQ brisket onto the bottom half of the toasted bun.
Top the brisket with a generous portion of the tangy slaw, add the top bun, and serve immediately.