Rye Free BBQ Brisket Sandwiches

Total time4 hr 25 min

Prep time25 min

Cook time4 hr

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!