Tender shredded brisket with beer-soaked onions: a welcome change from a standard burger! These look best in small rolls, but you can also slice up regular-sized rolls and secure with a skewer.
Recipe by Martha Collison
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Preheat the oven to 180ºC, gas mark 4. Remove the beef brisket from the packaging and put the beef and juices into the foil tray. Cover with foil and bake for 25 minutes, then remove the foil and bake for a further 10 minutes.
Meanwhile, heat the oil in a frying pan. Once hot, add the onions and fry for a few minutes. Add the beer, sugar and ½ tsp salt, then reduce the heat to medium and cook for 20 minutes,stirring occasionally, until the liquid evaporates and the onions start to crisp up.
Preheat the grill to high. Drain off most of the cooking liquor from the beef (reserving a little to moisten) and shred the meat using 2 forks. Toast the rolls under the grill, then spread each bottom ½ with mustard. Top with shredded beef, then a slice of Gouda. Grill for 20-30 seconds, until the cheese has melted. Top with the onions, gherkins and bun lids, then serve immediately.
Typical values per item when made using specific products in recipe
Energy | 1,251kJ/ 297kcals |
|---|---|
Fat | 8.4g |
Saturated Fat | 3g |
Carbohydrates | 35g |
Sugars | 4.9g |
Fibre | 3.9g |
Protein | 18g |
Salt | 1.4g |
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