YOUR SOLIN GENERATED RECIPE
Slow Cooker Sweet & Smoky Chopped Brisket
Lean beef brisket slow-cooked until tender in a smoky chipotle sauce, then chopped and served on a toasted bun with a zesty, crunch-filled vinegar slaw.
INGREDIENTS
3 oz Beef brisket
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Chipotle powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Tomato paste
1 tsp Maple syrup
1 tbsp Apple cider vinegar
0.25 tsp Liquid smoke
0.25 cup Low sodium beef broth
0.5 whole Sprouted grain bun
0.5 cup Shredded green cabbage
1 tsp Apple cider vinegar
0.5 tsp Yellow mustard
PREPARATION
Trim excess fat from the brisket and pat dry with a paper towel.
Combine the smoked paprika, garlic powder, onion powder, chipotle powder, sea salt, and black pepper in a small bowl.
Rub the spice mixture evenly over all sides of the beef.
In the slow cooker, whisk together the tomato paste, maple syrup, one tablespoon of apple cider vinegar, liquid smoke, and beef broth.
Place the seasoned brisket into the slow cooker, cover, and cook on low for 8 to 10 hours until the meat is fork-tender.
Transfer the brisket to a cutting board and chop into small pieces, then toss with a few tablespoons of the remaining cooking liquid.
In a separate bowl, toss the shredded cabbage with the remaining teaspoon of vinegar and yellow mustard to create a crisp slaw.
Lightly toast the sprouted grain bun and pile the chopped brisket onto the bottom half, topping with the slaw before closing the sandwich.