BBQ beef brisket sandwich
Skill level: Easy peasy
Costs: Cheap as chips
This is the sort of sandwich any man would love! It's made using slow-cooked beef brisket, homemade BBQ sauce, coleslaw and melted cheese. The beef is succulent and juicy in the tangy BBQ sauce, there's a lovely crunch from the coleslaw and the melting cheese provides just the right amount of ooze. Choose a bread roll with some crunch, like this ciabatta roll and pick one that can hold in the filling! This is a great way to use up any leftover brisket from your Sunday roast. The BBQ sauce may seem like a bit of a faff but it's very quick to make and any leftover will keep in the fridge in a jam jar for a good month.
- 500g beef brisket
- 2 carrots, grated
- 1/4 of a red cabbage, grated
- 2 tbsp yoghurt
- Squeeze of lemon
- Pinch of poppy seeds
- 50g strong cheddar
- 2 crusty rolls
- 4 tbsp tomato sauce
- 1 tbsp red wine vinegar
- 1 tbsp brown sugar
- Tabasco to taste
You could substitute the coleslaw for thickly-sliced gherkins.
- Season the brisket, wrap tightly in foil and cook on a very low heat in the oven for 4-6 hours until the meat just falls apart. Shred the meat and set aside.
- Mix the carrot and red cabbage with the yogurt, lemon juice and poppy seeds.
- Add the tomato sauce, vinegar, sugar and tabasco to a pan and cook over a medium heat until the BBQ sauce thickens.
- Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4.
- Assemble your roll by spreading BBQ sauce over both rolls, then the brisket, followed by more BBQ sauce, the cheese and finally the coleslaw.
- Place on a baking tray and cook in the oven for 5 minutes until the cheese has melted and the sandwich is warm but not hot.