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£7.50Price per unit
£19.74/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Prepare the brisket according to pack instructions: empty the meat and liquor into the foil container, cover with foil and cook for 30 minutes. Add the ciabatta rolls to the oven for the final 10 minutes of cooking.
Meanwhile, heat the oil over a medium-high heat in a large sauté pan or saucepan for which you have a lid. Add the onions and a pinch of salt; cook, covered, for 10 minutes, stirring occasionally. Uncover and cook for 5 minutes more until golden. Add the beer and simmer vigorously until almost all the liquid has evaporated (about another 10 minutes). Stir in the mustard and 1 tsp honey; set aside.
Use a vegetable peeler to pare the cucumber in long strips, stopping when you get to the core. Mix the remaining 1⁄2 tsp honey, vinegar, dill and a pinch of salt in a mixing bowl and toss the cucumber in the dressing.
Split open the ciabatta rolls, spread with the mayonnaise and spoon on the onions. Thinly slice the beef and arrange on top. Lift the cucumber from the dressing and pile on top. Serve with extra mustard and a glass of beer, if liked.
Don't throw away the core of the cucumber. It can be chopped into salads or blended into soups and smoothies
Typical values per serving when made using specific products in recipe
Energy | 2,716kJ/ 649kcals |
---|---|
Fat | 29g |
Saturated Fat | 5.5g |
Carbohydrates | 51g |
Sugars | 12g |
Fibre | 4.9g |
Protein | 36g |
Salt | 1.3g |
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