YOUR SOLIN GENERATED RECIPE
Smoky Brisket Sandwich with Tangy Slaw
Slow-simmered beef brisket is piled onto a toasted sprouted bun and topped with a crisp, vinegar-based slaw for a satisfying crunch.
INGREDIENTS
5 oz Lean beef brisket (cooked and shredded)
1 whole Sprouted grain bun
1 cup Shredded cabbage mix
2 tbsp Plain nonfat Greek yogurt
1 tbsp Apple cider vinegar
1 tsp Dijon mustard
0.25 tsp Liquid smoke
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, sea salt, and black pepper to create the slaw dressing.
Toss the shredded cabbage mix with the dressing until evenly coated, then set aside in the refrigerator to allow the flavors to meld.
Place a skillet over medium heat and add the shredded brisket, liquid smoke, smoked paprika, garlic powder, and onion powder.
Stir the meat constantly for 3-4 minutes until heated through, adding a tablespoon of water if the meat appears too dry.
Slice the sprouted grain bun in half and toast it in the oven or a toaster until the edges are golden brown.
Layer the smoky brisket onto the bottom half of the toasted bun.
Top the brisket with a generous mound of the tangy slaw and place the top bun over it to serve.