YOUR SOLIN GENERATED RECIPE
Slow-Cooked Beef Brisket Sandwich
Tender beef brisket slow-cooked until it is melt-in-your-mouth soft, served on a toasted bun with a tangy vinegar slaw and smoky sauce.
INGREDIENTS
4.5 oz beef brisket
0 tbsp avocado oil
0.5 tsp sea salt
0.5 tsp black pepper
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 cup beef bone broth
0.75 medium whole wheat bun
2 tbsp sugar-free BBQ sauce
0.5 cup shredded cabbage
1 tbsp apple cider vinegar
PREPARATION
Rub the beef brisket evenly with sea salt, black pepper, garlic powder, and onion powder.
Heat avocado oil in a skillet over medium-high heat and sear the brisket on all sides until a deep brown crust forms.
Transfer the meat to a slow cooker, pour in the beef bone broth, and cook on low for 8 to 10 hours until tender.
Remove the beef and shred it using two forks, then toss the meat with the sugar-free BBQ sauce.
In a small bowl, toss the shredded cabbage with apple cider vinegar to create a crisp, bright slaw.
Toast the whole wheat bun and pile the shredded brisket high, topping it with the vinegar slaw before serving.