NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef brisket

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Pinto beans

1 cup Green cabbage

0.25 cup Carrots

1 tbsp Apple cider vinegar

1 tsp Yellow mustard

PREPARATION

• 1

  Preheat your oven to 300°F and prepare a roasting pan with a tight-fitting lid or aluminum foil.

• 2

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

• 3

  Coat the beef brisket evenly on all sides with the spice rub, pressing it firmly into the meat to ensure it adheres.

• 4

  Place the brisket in the pan, cover tightly, and roast for 3 to 4 hours until the meat is fork-tender.

• 5

  While the meat rests for 15 minutes after roasting, whisk together the apple cider vinegar and yellow mustard in a medium bowl.

• 6

  Toss the shredded cabbage and carrots into the vinegar mixture to create a bright, crunchy slaw.

• 7

  Warm the pinto beans in a small pot over medium-low heat until heated through.

• 8

  Slice the rested brisket against the grain and serve 5 ounces of the cooked meat alongside the beans and fresh slaw.