YOUR SOLIN GENERATED RECIPE
Smoky Brisket Sandwich with Tangy Slaw
Slow-roasted brisket rubbed with aromatic spices, piled high on a toasted sprouted bun and topped with a crisp, vinegar-based slaw for a refreshing crunch.
INGREDIENTS
3.5 oz Beef brisket
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
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 300°F and prepare a small roasting pan with a tight-fitting lid.
In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper to create a dry rub.
Thoroughly coat the beef brisket with the spice rub on all sides, pressing the seasoning into the meat.
Place the brisket in the roasting pan and cook for 3 to 4 hours, or until the meat is tender enough to be easily sliced or shredded.
While the meat rests, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl until smooth.
Add the shredded cabbage mix to the dressing and toss well to ensure every piece is coated, then set aside to marinate.
Slice the sprouted grain bun in half and lightly toast the cut sides in a dry skillet over medium heat until golden brown.
Slice the rested brisket against the grain into thin strips and pile them onto the bottom half of the toasted bun.
Top the warm brisket with a generous portion of the tangy slaw and place the top bun over it to serve.