YOUR SOLIN GENERATED RECIPE
Slow-roasted beef brisket piled onto a toasted whole grain bun with tangy vinegar slaw and sugar-free BBQ sauce for a robust, savory bite.
INGREDIENTS
5 oz cooked beef brisket
0.5 whole whole grain bun
0.25 tbsp olive oil
1 cup shredded green cabbage
0.25 cup shredded carrots
1 tbsp apple cider vinegar
2 tbsp sugar-free BBQ sauce
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
0.5 tsp garlic powder
PREPARATION
In a small mixing bowl, combine the shredded green cabbage and carrots with the apple cider vinegar, sea salt, and black pepper, tossing well to create a crisp vinegar slaw.
Place a skillet over medium heat and add the olive oil, then place the whole grain bun halves cut-side down and toast until they are golden brown and warm.
Remove the bun and add the sliced cooked brisket to the same skillet with a splash of water, the smoked paprika, and the garlic powder, stirring until the meat is heated through and aromatic.
Lay the bottom half of the toasted bun on a plate and pile the warm brisket high, then drizzle the sugar-free BBQ sauce evenly over the meat.
Top the brisket with a generous portion of the vinegar slaw and place the top bun on to finish the sandwich.