NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Raw beef brisket (trimmed)

0.5 whole Sprouted grain bun

1 cup Shredded green cabbage

2 tbsp Plain non-fat Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Celery seed

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 300°F and prepare a small roasting dish.

• 2

  In a small ramekin, combine the smoked paprika, garlic powder, onion powder, and half of the salt and pepper to create a dry rub.

• 3

  Coat the beef brisket thoroughly with the spice rub and place it in the roasting dish, covering tightly with foil.

• 4

  Slow-roast the brisket for 3 to 4 hours until it is tender enough to pull apart, then slice it thinly against the grain.

• 5

  While the beef rests, whisk together the Greek yogurt, apple cider vinegar, celery seed, and the remaining salt and pepper in a medium bowl.

• 6

  Add the shredded green cabbage to the yogurt mixture and toss until the leaves are evenly coated and starting to soften.

• 7

  Toast the sprouted grain bun in a dry skillet over medium heat until the cut sides are golden and crisp.

• 8

  Assemble the sandwich by piling the sliced brisket onto the bottom bun, topping with a generous heap of the tangy slaw, and closing with the top bun.