Pulled Beef Brisket Sandwich
A great BBQ flavour can now be created without having a smoker in your kitchen. Add KNORR Intense Flavours Deep Smoke into a braising liquid or to HELLMANN'S Real Aioli before serving to deliver a real smoky flavour.
Ingredients
Method
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Water 1 l
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Beef brisket 1.5 kg
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Slices of homestyle rye bread 10 x
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Cabbage and kale coleslaw mix 300 g
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Water 50 ml
To Serve
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Pickles, to serve
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Chips, to serve
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Extra bread slices, if you prefer a closed sandwich
Preparation
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Method
- Combine Knorr Intense Flavours Deep Smoke, water and KNORR Pronto Napoli.
- Place beef in a baking tray, pour over braising liquid and cover with foil. Cook in a combi oven at 160°C for 4-5 hours or until meat is falling apart then shred the meat.
- Combine the slaw mix with HELLMANN'S Real Aioli and water.
- To assemble, layer bread with slaw, brisket and pickles.
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To Serve
- Serve accompanied with chips. Top up with an extra slice of bread if you prefer.