Totality Tailgating Brisket Sliders
One 4-pound Brisket (excess fat trimmed)
Pink Himalayan Salt and Freshly Ground Pepper
2 Tbs Olive Oil
6 Oz Can Tomato Paste
1 TBS Dijon Mustard
2 C Vegetable Broth
3 Red Onions, quartered
5-6 Cloves Garlic, Pressed
3 Carrots, Peeled and sliced
2 Tbs Apple Cider Vinegar
2 Tbs Coconut Liquid Aminos
3 Bay Leaves
1 Package Hawaiian Rolls, cut crosswise
Directions: Sprinkle brisket on each side with salt and pepper. Heat oil in a large skillet and cook on each side until brisket is browned. Remove from pan. Set aside.
Warm tomato paste in pan for approximately 2-3 minutes. Then add 1 cup of vegetable broth and mustard to make the liquid for the slow cooker. Put brisket and liquid in slow cooker and add remaining vinegar, aminos, vegetables and bay leaves and mix together. Cook brisket on low for 8 hours.
Remove the brisket and pull apart to sandwich between Hawaiian rolls to make sliders. Pull apart individual sliders and enjoy! Use liquid for an optional dipping sauce if desired.
Apple Cranberry Coleslaw
Start with Pre-Mix of coleslaw ingredients (we used a mix from Trader Joe’s which includes organic shredded broccoli stalks and shredded carrots).
½ C Plain non-fat Greek Yogurt
1/3 C Cranberries
3 1/2 Tbs Red Wine Vinegar
3 Tbs Coconut Sugar
¼ C lightly Sliced Almonds
1 Small Apple diced
Salt and pepper to taste
Directions: Pre-heat oven to Broil mode
Spread almonds on baking sheet and lightly spray with coconut cooking spray
Toast almonds until golden brown. (Approximately 6-7 minutes).
In a large bowl combine other ingredients until thoroughly combined, then fold in almonds and add salt and pepper to taste.
Refrigerate for 1 hour before serving.
Presented by Scott and Michelle Williams, Totality Living Well