Categories: Sandwiches

Ingredients

• 1 8oz. can tomato sauce
• 2 Tbsp. packed brown sugar
• 1 Tbsp. Dijon mustard
• 2 tsp. chili powder
• 1 tsp. Worcestershire sauce
• 3 Tbsp. cider vinegar
• 1 onion, sliced
• 4 cloves garlic, chopped
• 2 1/2 Lb. lean beef brisket, trimmed of excess
• fat
• Kosher salt and black pepper
• 1/4 cup low-fat sour cream
• 1/2 small head cabbage (green, red or a
• combination; about 1 Lb.)
• 4 buns, split
• Sliced pickles and potato chips, for serving

Directions

1. In a 5 to 6 quart slow cooker, whisk together the tomato sauce, sugar, mustard, chili powder, Worcestershire and 2 Tbsp. vinegar. Add the onion and garlic and toss to combine.
2. Season the brisket with 1/2 tsp. pepper, then cut crosswise into 2 1/2 inch pieces. Add the meat to the slow cooker and turn to coat. Cook, covered, until the meat is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high.
3. Thirty minutes before the beef is done, in a large bowl, whisk together the sour cream, remaining Tbsp. vinegar and 1/4 tsp. salt. Cut the cabbage in half, core and thinly slice. Add to the bowl and toss to coat.
4. using 2 forks, shred beef, then stir it into the cooking liquid and onions. Serve on the buns, topped with coleslaw, pickles and chips, if desired.

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