NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Beef brisket

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Chipotle powder

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Liquid smoke

0.5 whole Sprouted grain bun

1 cup Shredded green cabbage

0.5 tbsp Apple cider vinegar

0.5 tsp Yellow mustard

2 tbsp Water

PREPARATION

• 1

  Trim the excess fat from the beef brisket and pat the meat 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 thoroughly into all sides of the brisket.

• 4

  In the bottom of the slow cooker, whisk together the tomato paste, one tablespoon of apple cider vinegar, liquid smoke, and water.

• 5

  Place the seasoned brisket into the slow cooker, coating the bottom in the liquid.

• 6

  Cover and cook on low for 7-8 hours until the meat is tender and easily pulls apart with a fork.

• 7

  Remove the brisket from the slow cooker and let it rest for 10 minutes before chopping it into small, bite-sized pieces.

• 8

  Toss the chopped meat back into the slow cooker with the remaining juices to keep it moist and savory.

• 9

  In a separate bowl, toss the shredded cabbage with the remaining half tablespoon of apple cider vinegar and yellow mustard to create a tangy slaw.

• 10

  Lightly toast the sprouted grain bun, pile the smoky chopped brisket on the bottom half, and top with a generous portion of the crisp slaw.