Meat makes 12 servings; sandwich makes one
Pre-make a big piece of braised brisket infused with herbs and spices to create this rich, delicious sandwich. The meat can then be used to make 12 sandwiches, perfect for a winter lunch for a crowd, or a handheld dinner in front of the rugby.
Ingredients For Braised Brisket:
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2kg boneless Beef Brisket, point end
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186g La Morena Chipotle Adobo Sauce
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3.5L of Beef Stock
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1 medium brown onion
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2 Tbsp dried oregano
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2 Tbsp cumin seeds
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2 Tbsp coriander seeds
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¼ cup lemon juice
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6 cloves garlic
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30g of salt – 15gram for step 1
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30g of pepper – 15 grams for step 2
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225g tomato paste
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40g onion powder
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40g garlic powder
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110g brown sugar
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30g paprika
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5 bay leaves
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4 cinnamon quills
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40g peppercorns
Method:
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Turn the oven on to 160℃.
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Trim excess fat from the meat and cut into 6-8 pieces, cutting against the grain of the brisket.
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Combine chipotle sauce and 500mls of beef stock in a large pot. Bring to the boil and then reduce to simmer for 10 minutes, to create a ‘chipotle burn’.
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Peel a brown onion and slice in half. Place onion halves in a hot pan, cut sides down, and char.
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Season brisket with 15g salt and 15g pepper.
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Toast cumin and coriander seeds in a pan.
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Strain your chipotle burn, then blend with onion, seeds, lemon juice and garlic, using a stick blender.
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Place brisket in a deep oven dish.
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Rub Brisket with tomato paste, onion and garlic powders, brown sugar, paprika and salt.
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Strain chipotle burn mix and pour over brisket.
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Add bay leaves, cinnamon quills and peppercorns to the dish.
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Add remaining 3L of beef stock.
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Cover with tinfoil and braise for 2.5 hours on a gentle simmer.
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Check liquid after 2.5 hours, refill with a 1L of water and cook for 1 hour.
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Remove brisket from braising liquid and sieve to remove any remaining whole ingredients. Shred or pull apart the pieces of meat with two forks.
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Add lemon juice to the braising liquid and season with salt and pepper to create a consommé dipping sauce.
Ingredients for Toastie:
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1 Pandoro Tomato Panini
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20g parmesan cheese
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30g mozzarella cheese
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10g red onion, sliced
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10g coriander, chopped
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20g garlic butter
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10mls chilli oil
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120g of prepared beef brisket
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8-10 McClures Sweet & Spicy Pickles
Method:
1. Preheat your toastie press.
2. Cut panini in half lengthways.
3. Butter base and top of bread with garlic butter.
4. Layer bottom portion with half of the parmesan and mozzarella.
8. Add brisket, red onion, coriander and pickles. Top with remaining cheese.
9. Put panini top on and brush with chilli oil.
10. Toast in panini press until cheese is melted.
11. Served cut in half, with warmed consommé dipping sauce on the side.
