BBQ Beef Brisket With Crunchy Coleslaw and Sweet Potato Wedges Recipe

beef brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be cooked similarly.

barbecue sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugars and preservatives.

Preheat the oven for low and slow cooking.

Rub the brisket with mustard powder, celery seed, salt, cumin, and pepper.

Sear the seasoned brisket in olive oil in a roasting tray.

Add sliced onions to the tray and stir.

Add brown sugar and bay leaves to the onions.

Stir in tomato puree and roast with the onions.

Pour in a bottle of beer and bring to a boil.

Place the brisket on top of the onions and pour beef stock around it.

Cover the tray tightly with foil and bake in the oven for 3 and a half hours.

Prepare sweet potato wedges by cutting them and tossing in olive oil and spice mix.

Bake sweet potato wedges in a preheated oven for 30 minutes, turning halfway.

Mix yogurt, mustard, salt, pepper, and cider vinegar for coleslaw.

Shred white and red cabbage and mix with the yogurt dressing and chopped chives.

Remove brisket from the oven and let it rest before slicing.

Create a sauce by reducing the cooking juices with cider vinegar and barbecue sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary