Braised Beef Brisket Sandwiches

1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 lb beef brisket, trimmed and cut in half
14.5 oz can petite diced tomatoes
1/4 cup balsamic vinegar
1/4 cup honey
2 tablespoons cornstarch
2 whole wheat sandwich thins

serve with Rainbow Coleslaw

Combine garlic powder, paprika, cumin, salt
and pepper in a small bowl; rub all over brisket.
Combine tomatoes, vinegar and honey; pour
half of mixture into a 5-quart slow cooker
coated with cooking spray. Top with brisket and
remaining tomato mixture. Cover and cook on
Low 5 to 6 hours or until tender; remove brisket
to a cutting board. Combine cornstarch and ¼
cup cold water, whisking until well blended; add
to slow cooker. Cover and cook on High 30
minutes or until thickened. Cut brisket into thin
slices; serve desired amount of brisket on buns
topped with sauce. Note: Refrigerate leftover
brisket with sauce up to 5 days; warm and
serve on toasted buns for a filling lunch or quick
dinner.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LOVITAR.