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Barbecue beef brisket sandwiches
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Preparation time: 10 minutes
Cooking time: 35 minutes
Makes: 3 sandwiches
380g pack Waitrose & Partners Slow Cooked Beef Brisket
3 tbsp barbecue sauce
3 ciabatta rolls
1⁄2 lime, juice
1 tbsp mayonnaise
1⁄2 small savoy cabbage (about 250g), finely shredded
1⁄4 green apple, finely sliced
2 salad onions, finely sliced
3 slices Jarlsberg cheese
1 Preheat the oven to 200 ̊C, gas mark 6. Prepare the brisket according to pack instructions: empty the meat and liquor into the foil tray provided and cover with foil. Cook for 20 minutes, then uncover and drain off any liquid. Smother with the barbecue sauce and cook for 10 minutes more. If the ciabatta rolls require baking (check pack instructions), place them in the oven for 10 minutes.
2 Meanwhile, make the slaw. Stir together the lime juice and mayonnaise in a large bowl, then toss in the cabbage, apple and salad onions; season.
3 Remove the brisket from the oven and cut into 9 slices. Split open the rolls and put 3 slices on the base of each. Top with a slice of cheese and pop back in the oven for a minute or two to melt. Once melted, spoon on the slaw and finish with the bun tops. Serve with the remaining slaw on the side.
Add sliced pickled cucumber or gherkins and fresh jalapeño chillies to the sandwiches for extra zing.
And to drink...
For juicy summer fruit that bursts onto the palate, try Blackburn & James Shiraz Lodi, USA.
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