Ingredients
Method
-
Water 1.0 l
-
Beef brisket 1.5 kg
-
Slices of homestyle rye bread 10.0 x
-
Cabbage and kale coleslaw mix 300.0 g
-
Water 50.0 ml
To Serve
-
Pickles, to serve
-
Chips, to serve
-
Extra bread slices, if you prefer a closed sandwich
Preparation
-
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.
-
To Serve
- Serve accompanied with chips. Top up with an extra slice of bread if you prefer.