INGREDIENTS

• 1 2lb Preferred Angus® beef brisket, scored with a knife on both sides
• 1 teaspoon cayenne pepper
• 1 tablespoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 cup maple syrup
• 1/4 cup molasses
• 2 tablespoons light brown sugar
• 1 tablespoon tomato paste
• 1 orange, juiced
• 2 garlic cloves, minced
• 4 fresh ginger roots, thinly sliced
• 4 slices orange peel, no white pith
• 6 brioche buns, split

• 5 cups green cabbage, finely shredded
• 2 cups purple cabbage, finely shredded
• 1 cup carrots, finely shredded
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 teaspoon kosher salt

INSTRUCTIONS

1. Combine cayenne pepper, salt and black pepper in a small bowl. Rub mixture all over brisket and place beef in a resealable plastic bag.
2. In a medium bowl, mix together olive oil, maple syrup, molasses, brown sugar, tomato paste, orange juice, garlic, ginger and orange peel. Pour mixture over brisket in resealable plastic bag and seal. Marinate beef in refrigerator at least 2 hours or overnight, turning bag several times.
3. Pour contents of bag into a slow cooker and cook on low 7 to 9 hours (on high 3 ½ to 4 hours) until beef reaches 145°F on an internal meat thermometer for medium doneness, turning once or twice. Slice thinly across the grain and place on platter.
4. For coleslaw, whisk together mayonnaise, mustard, vinegar, salt and pepper and set aside.
5. Combine cabbage and carrots in large mixing bowl. Pour dressing over slaw and toss to combine.
6. To serve, place brisket on bun and top with coleslaw.