Succulent slow-cooked beef topped with a crunchy pickle in this easy recipe. (Adapted from a Waitrose recipe)
If you make extra beef it is fabulous for chilli or fajitas!
500g brisket (or alternative slow cook joint)
4 ciabatta rolls
1 tbsp olive oil
2 onions, thickly sliced
Bottle of beer
1 tsp wholegrain mustard, plus extra to serve
1½ tsp honey
1 tbsp white wine vinegar
1 tbsp chopped dill
2 tbsp mayonnaise
Season the beef and place in a slow cooker or lidded oven dish. Pour over about 500ml stock, beer or water. Cook on a low heat (about 140 degrees) for around 4 hours - If you have less time, cook it at a higher temperature for a shorter period. Or if you want to go out for the day, turn the temperature down.
Add the rolls to the oven for the final 10 minutes of cooking. If the beef is looking a little too juicy, take the lid off to evaporate the liquid.
Meanwhile, heat the oil over a medium-high heat in a large pan with a lid. Add the onions and a pinch of salt; cook, covered, for 10 minutes, stirring occasionally. Uncover and cook for 5 minutes more until golden. Add the beer and simmer vigorously until almost all the liquid has evaporated (about another 10 minutes). Stir in the mustard and 1 tsp honey; set aside.
Cut the cucumber in long strips with a vegetable peeler, stopping when you get to the core. Mix the remaining 1⁄2 tsp honey, vinegar, dill and a pinch of salt in a mixing bowl and toss the cucumber in the dressing.
Split open the ciabatta rolls, spread with the mayonnaise and spoon on the onions. Thinly slice the beef and arrange on top. Lift the cucumber from the dressing and pile on top. Serve with extra mustard and a glass of beer, if liked.
ENJOY! Please let us know if you try it.