Low Sodium Classic Beef Brisket Sandwich
Enjoy the irresistible flavors of this Low Sodium Classic Beef Brisket Sandwich, a heart-healthy twist on a timeless comfort food favorite. Featuring tender, slow-cooked beef brisket rubbed with a smoky-sweet spice blend and cooked in flavorful low sodium beef broth, this recipe delivers hearty taste without the excess salt. Topped with a vibrant homemade coleslaw tossed in a creamy honey-vinegar dressing, and served between lightly toasted whole wheat buns, each bite is a perfect balance of savory and tangy. With just 20 minutes of prep and the magic of oven-braising, this recipe offers a satisfying meal fit for casual gatherings or weeknight indulgence. Perfect for low sodium diets yet packed with robust flavor, this brisket sandwich is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Beef brisket
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Brown sugar
- 3 tablespoons Tomato paste
- 1 cup Apple cider vinegar
- 2 cups Low sodium beef broth
- 6 pieces Whole wheat sandwich buns
- 2 cups Coleslaw mix (shredded cabbage and carrots)
- 0.5 cup Mayonnaise
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the garlic powder, onion powder, black pepper, paprika, and brown sugar.
Rub the spice mix evenly over the beef brisket.
In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the brisket on all sides until browned, about 4-5 minutes per side.
Remove the brisket and set it aside. Reduce heat to medium, add tomato paste to the pot, and cook for about 2 minutes while stirring.
Add the apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom, and cook for another 2 minutes.
Place the brisket back in the pot. Add low sodium beef broth, covering the brisket about halfway.
Cover the pot with a lid and place in the preheated oven. Cook for 3-4 hours or until the brisket is fork-tender.
While the brisket is cooking, prepare the coleslaw by mixing the coleslaw mix, mayonnaise, apple cider vinegar, and honey in a large bowl. Toss to coat the vegetables evenly.
Once the brisket is cooked, remove it from the pot and let it rest for 15 minutes. Slice thinly across the grain.
Lightly toast the sandwich buns in the oven or on a skillet.
To assemble the sandwiches, place a generous portion of sliced brisket on the bottom half of each bun, top with coleslaw, and cover with the top half of the bun.
Serve immediately and enjoy your low sodium classic beef brisket sandwiches.
Nutrition Facts
Calories |
5592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.6 g | 374% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 7187 mg | 312% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 77.9 g | ||
| Protein | 447.7 g | 895% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 613 mg | 47% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 6248 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
