Slow Braised Brisket Sarnies

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!