Fructose Free BBQ Brisket Sandwiches
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Learn more →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
- 1 cup beef broth
For the BBQ sauce
- 1 can (14.5 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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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