Sweet and Smoky Brisket Lettuce Wraps
Confetti Coleslaw
Ingredients
- 1 (3-lb) boneless beef brisket
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 cup low-sodium beef broth
- 2 Tbsp honey
- 2 Tbsp apple cider vinegar
- 1 tsp smoked paprika (or use regular)
- 1 tsp salt
- 1 tsp pepper
- 2 heads romaine lettuce, leaves separated
- 12 dill pickle chips
Instructions
- Combine first 10 ingredients in a 5- to 7-quart slow cooker. Cover and cook on LOW 8 to 10 hours or until brisket is tender.
- Trim fat from brisket. Shred brisket, and toss with juices in cooker.
- Arrange lettuce in stacks of 2 leaves each. Serve brisket on lettuce leaves with pickles.
Side Dish Ingredients
- ⅓ cup sour cream
- 3 Tbsp mayonnaise
- 1 Tbsp sugar
- 1 (16-oz) pkg tricolor coleslaw
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Whisk together sour cream, mayonnaise, and sugar in a large bowl.
- Stir in coleslaw. Let stand 15 minutes. Season with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
515
|
94
|
609
|
| Fat (g) | 29 | 7 | 36 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 43 | 1 | 44 |
| Carb (g) | 19 | 7 | 26 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 691 | 259 | 950 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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