Savory Slow-Cooked Chopped Brisket with Tangy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Slow-Cooked Chopped Brisket with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Savory Slow-Cooked Chopped Brisket with Tangy Slaw

Beef brisket slow-cooked until fork-tender with savory spices and a hint of smoke, then chopped and served on a toasted bun with a zesty, crisp slaw.

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NUTRITION

397kcal
Protein
22.6g
Fat
21.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef brisket

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Chipotle powder

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tbsp Tomato paste

0 tsp Maple syrup

1 tbsp Apple cider vinegar

0.25 cup Beef broth

0.5 whole Sprouted grain bun

1 cup Shredded green cabbage

1 tsp Apple cider vinegar

1 tsp Yellow mustard

1 tsp Water

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PREPARATION

  • 1

    Trim the beef brisket of excess fat and pat dry with paper towels.

  • 2

    In a small bowl, combine the smoked paprika, garlic powder, onion powder, chipotle powder, sea salt, and black pepper.

  • 3

    Rub the spice mixture evenly over all sides of the brisket, pressing it into the meat.

  • 4

    Place the brisket in the slow cooker, pour the beef broth around the sides, and cook on low for 8 hours until tender.

  • 5

    Remove the meat and let it rest for 10 minutes before chopping it into small pieces.

  • 6

    Whisk together the tomato paste, maple syrup, one tablespoon of apple cider vinegar, and two tablespoons of the cooking liquid in a pan, simmering until thickened.

  • 7

    Toss the chopped brisket with the sauce and prepare the slaw by mixing the cabbage with the remaining vinegar, mustard, and water.

  • 8

    Lightly toast the sprouted grain bun and assemble the sandwich by layering the savory brisket and the crunchy slaw.

Savory Slow-Cooked Chopped Brisket with Tangy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Slow-Cooked Chopped Brisket with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Savory Slow-Cooked Chopped Brisket with Tangy Slaw

Beef brisket slow-cooked until fork-tender with savory spices and a hint of smoke, then chopped and served on a toasted bun with a zesty, crisp slaw.

NUTRITION

397kcal
Protein
22.6g
Fat
21.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef brisket

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Chipotle powder

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tbsp Tomato paste

0 tsp Maple syrup

1 tbsp Apple cider vinegar

0.25 cup Beef broth

0.5 whole Sprouted grain bun

1 cup Shredded green cabbage

1 tsp Apple cider vinegar

1 tsp Yellow mustard

1 tsp Water

PREPARATION

  • 1

    Trim the beef brisket of excess fat and pat dry with paper towels.

  • 2

    In a small bowl, combine the smoked paprika, garlic powder, onion powder, chipotle powder, sea salt, and black pepper.

  • 3

    Rub the spice mixture evenly over all sides of the brisket, pressing it into the meat.

  • 4

    Place the brisket in the slow cooker, pour the beef broth around the sides, and cook on low for 8 hours until tender.

  • 5

    Remove the meat and let it rest for 10 minutes before chopping it into small pieces.

  • 6

    Whisk together the tomato paste, maple syrup, one tablespoon of apple cider vinegar, and two tablespoons of the cooking liquid in a pan, simmering until thickened.

  • 7

    Toss the chopped brisket with the sauce and prepare the slaw by mixing the cabbage with the remaining vinegar, mustard, and water.

  • 8

    Lightly toast the sprouted grain bun and assemble the sandwich by layering the savory brisket and the crunchy slaw.