Slow Cooked BBQ Beef Brisket Sandwich

Name: Slow Cooked BBQ Beef Brisket Sandwich
Prep time: 10 min
Cook time: 180 min
Ingredients: 1 tbsp Olive oil; 800 g Northern Ireland Farm Quality Assured Brisket joint; 2 Shallots (finely chopped); 2 Large Garlic cloves (crushed); 1 tsp Chilli flakes; 400 g Tinned tomatoes; 125 ml Apple cider vinegar; 100 mls Honey; 1 tbsp English mustard; 1 Bag of frozen oven chips or wedges; 8 Crusty rolls; 4 tbsp Mayonnaise; 200 g Cherry tomatoes (roughly chopped); 4 tbsp Pickled red cabbage; 120 g Sweetcorn; 8 Cooked streaky bacon rashers (roughly chopped); A handful baby salad leaves

Prepare these in advance and serve quickly to a hungry bunch!

Slow Cooked BBQ Beef Brisket Sandwich preparation time

Prep: 10

Slow Cooked BBQ Beef Brisket Sandwich cook time

Cook: 3

Serves:

Oven Temp: High

Method

Place the beef onto a chopping board, remove all string and flatten out.
Heat olive oil in a large shallow casserole and seal the beef on both sides.
Add shallots to the casserole and fry for a few minutes until golden.
In a large jug, mix the remaining ingredients together. Pour over the beef and bring to a boil.
Place the lid onto the casserole and set into a hot oven for 3 hours.
Remove the casserole from the oven and lift the beef to a plate, cover with foil and keep warm. Set the casserole over a high heat and bring the sauce to a boil.
Reduce to a thick sauce and season if necessary. Use two forks to shred the beef and return to the casserole. Mix into the sauce.

To Serve:

Preheat an oven to 180oC / (Fan 160oC) / Gas mark 4.
Cook the oven chips or wedges as per packet instructions.
Cut the rolls in half, spread with mayonnaise and fill with tomatoes, red cabbage, sweetcorn, bacon bits and salad leaves.
Top with shredded beef and BBQ sauce before serving with oven chips.

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