NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Beef brisket

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

0.25 medium Sweet potato

1 cup Shredded cabbage mix

1 tbsp Apple cider vinegar

0.5 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 300°F (150°C).

• 2

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a dry rub.

• 3

  Rub the spice mixture evenly over all sides of the beef brisket.

• 4

  Place the brisket in a roasting pan, cover tightly with heavy-duty aluminum foil, and roast for 3 to 4 hours until the meat is tender and easily pierced with a fork.

• 5

  While the brisket rests, increase the oven temperature to 400°F (200°C).

• 6

  Peel and cube the sweet potato, toss with olive oil and a pinch of salt, and roast on a baking sheet for 25 minutes until caramelized and soft.

• 7

  In a medium bowl, whisk together the apple cider vinegar and Dijon mustard, then toss with the shredded cabbage mix to create a crisp slaw.

• 8

  Slice the rested brisket against the grain into thin strips and serve alongside the roasted sweet potatoes and vinegar slaw.