Slow Braised Brisket Sandwich, with quick pickled onions

They had beef brisket on special offer the other day I was in the shops.  I couldn't resist picking up a piece, even though it's been quite hot this week.  

I thought if all else failed, I could cook it in the slow cooker.

I had in mind to make these tasty slow braised brisket sandwiches which we like.   The meat is a real doddle to cook.  

You simply put it into a small covered roasting tin with some stock, balsamic vinegar, onions, garlic and a few herbs . . .

Roasted on high for an hour . . . to really get it going . . . and then you turn it down real low and let it cook . . . slowly . . . until the meat is fork tender . . .

This is a really delicious way to do beef brisket.  It's juicy and tender and beautiful served, coarsely shredded on warmed crisp baguettes . . .

You spread the baguettes first with some delicious Garlic Horseradish Mayo, which you make yourself.   

You top the meat with quick pickled onions, which you also make yourself.

Altogether these ingredients make one of the most delicious and easiest sandwiches you could ever want to eat.  A real man and family pleaser!!  If it's too hot to have the oven on, you can do them in the slow cooker.  Just increase the times accordingly.  

You will need at least 6 to 8 hours to do the meat on medium to low.  Just cook on high for the first hour to get it going really well.

I guarantee if you make these for your family they are sure to become a much requested family favourite!

  

*Slow Braised Brisket Sandwiches*

with quick pickled onions

Serves 4 to 6

Printable Recipe  

Tender and moist brisket sandwiches served on fresh baguettes with a Horseradish and Garlic Mayo and Quick Pickled Onion garnish.  Delicious!  It's the meal that basically cooks itself!

For the meat:

1.5 kg rolled beef brisket

(Unroll and trim off most of the fat if you can)

2 red onions, peeled and coarsely chopped

1 banana shallot, peeled and coarsely chopped

3 cloves of garlic, peeled and coarsely chopped

125ml of good quality Balsamic vinegar (1/2 cup)

500ml of beef stock (2 cups)

1 TBS brown sugar, packed

fine sea salt to taste

1 tsp dried rosemary

1 bay leaf, broken in two

For the Quick Pickled Onions:

2 red onions, peeled and thinly sliced

125ml of white balsamic vinegar (1/2 cup)

2 tsp caster sugar

1 tsp fine sea salt

For the Horseradish and Garlic Mayo:

2 TBS creamed horseradish

4 TBS garlic mayo

To serve:

fresh crisp baguettes or ciabatta rolls, warmed

Preheat the oven to 200*C/400*F/ gas mark 6. 

Place the onions, shallots and garlic into the bottom of a small roasting tin which has a tight lid.  Place the un-rolled and trimmed brisket on top.  Whisk together the stock, vinegar, sugar, salt, and rosemary.  Pour this into the roaster.  Tuck in the broken bay leaf.  Cover tightly and roast in the heated oven for 1 hour.   At the end of that time, reduce the heat to 160*C/325*F/ gas mark 3.  Continue to cook the brisket for an additional 3 to 4 hours until the beef is fork tender.   Remove from the oven, but don't turn the oven off.

Remove the brisket to a plate and coarsely shred it with two forks.  Gently fold this, along with any juices back into the oven gravy.  Cover again and bang it back into the oven for an additional 30 minutes.

Whisk together the ingredients for the mayo and set aside.

Heat the vinegar for the pickle in the microwave for about 45 seconds.  Whisk in the sugar and salt.  Stir in the onions and give them a good coating.   Allow to stand for five minutes, giving them an occasional swish with a fork.

To serve, cut the baguettes in half lengthwise.   Spread with some of the mayo and top with a generous amount of the shredded beef and some of the pickled onions.  Serve immediately.  We like to have coleslaw with this, but fill your boots and have whatever you want with it.  Todd likes his on a Baguette, but I prefer mine on a Ciabatta.   It's all a matter of taste and texture!