Whole30 Classic Beef Brisket Sandwich
Sink your teeth into the hearty and flavorful Whole30 Classic Beef Brisket Sandwich – a healthier twist on a timeless favorite. This slow-cooked masterpiece features tender, melt-in-your-mouth beef brisket infused with smoky paprika, garlic, and onion powder, making every bite a rich and savory delight. Nestled in vibrant, blanched collard green wraps instead of traditional bread, these sandwiches are both gluten-free and Whole30 compliant, offering a guilt-free indulgence. Tangy pickles add a touch of crunch and brightness, perfectly complementing the robust brisket. Serve these protein-packed wraps warm for a satisfying, wholesome meal that’s ideal for meal prep or a cozy dinner. Perfect for those seeking paleo-friendly comfort food, this recipe delivers all the flavor without compromising clean eating principles.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 8 leaves collard green leaves
- 1 cup pickles (Whole30 compliant), sliced
Instructions
Preheat your oven to 300°F (150°C).
In a large Dutch oven or oven-safe pot over medium-high heat, heat the olive oil.
Add the beef brisket and brown on all sides, about 4 minutes per side. Remove and set aside.
In the same pot, add the sliced onion and sauté for 5 minutes until softened. Add the minced garlic and sauté for 1 more minute.
Pour in the beef broth, apple cider vinegar, and tomato paste. Stir to combine and bring to a simmer.
Return the brisket to the pot. Sprinkle with smoked paprika, onion powder, garlic powder, sea salt, and black pepper.
Cover the pot with a lid and transfer to the preheated oven. Cook for 4 to 5 hours until the brisket is tender and easily shredded with a fork.
Remove the brisket from the pot and let it rest for 10 minutes. Shred the meat using two forks.
For the collard green wraps, bring a large pot of water to a boil. Blanch the collard green leaves for 30 seconds, then transfer them to a bowl of ice water to cool.
Lay a collard green leaf flat and place a generous portion of shredded brisket and sliced pickles in the center.
Fold the sides of the leaf over the filling and then roll tightly to form a wrap.
Repeat with the remaining leaves and filling. Serve the brisket wraps warm.
Nutrition Facts
Calories |
3728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 11724 mg | 510% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 18.4 g | ||
| Protein | 419.3 g | 839% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 886 mg | 68% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 5723 mg | 122% | |
*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.
