Brisket Plate with Coleslaw and Beans

Ingredients

• 2½ lb beef brisket
• 2 tbsp BBQ rub
• ¾ cup BBQ sauce
• ½ head green cabbage
• 2 carrots
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp dijon mustard
• 15 oz canned baked beans
• ½ onion (optional)
• ½ jalapeño (optional)

Steps

1. Rub the brisket generously with BBQ rub. Place in a slow cooker and cook on low for 6-8 hours or until very tender.
2. While brisket cooks, prepare the coleslaw: finely shred cabbage and grate carrots. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, and Dijon mustard. Add cabbage and carrots, toss to coat, and refrigerate.
3. For the beans, if desired, sauté diced onion and jalapeño until soft. Stir into canned baked beans and heat gently on the stovetop or in the oven.
4. Once brisket is tender, remove from slow cooker, shred or slice against the grain, and toss with BBQ sauce.
5. Serve the sauced brisket alongside a generous portion of coleslaw and baked beans.