Citric Acid Free BBQ Brisket Sandwiches

Total time4 hr 25 min

Prep time25 min

Cook time4 hr

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Ingredients

6 servings

For the brisket

3 lb beef brisket (flat cut)
1 tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp ground cumin
2 tbsp garlic-infused olive oil
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1 cup beef broth

For the BBQ sauce

1 can (14.5 oz) diced tomatoes, drained
3 tbsp tomato paste
3 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp tamari
1 tsp smoked paprika
½ tsp ground mustard
¼ tsp cayenne pepper (optional)

For the slaw

3 cups green cabbage, thinly shredded
4 scallions, green tops only, thinly sliced
2 tbsp apple cider vinegar
1 tbsp garlic-infused olive oil
1 tsp maple syrup
¼ tsp kosher salt

For serving

6 gluten free hamburger buns

Instructions

1
Preheat the oven to 325°F (165°C). Pat the brisket dry with paper towels, then rub it all over with the salt, black pepper, smoked paprika, and cumin.
2
Heat 2 tbsp garlic-infused olive oil in a Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear, undisturbed, for 4–5 minutes until deep brown and releasing easily from the pot. Flip and sear the other side for 3–4 minutes until browned. Transfer the brisket to a plate.

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