This Brisket Sandwich with garlic sauté potatoes and homemade coleslaw is proper man-food – perfect for Father’s day!
The day has finally arrived! Chris has finished his IT job after 17 years, and is officially coming on board with Kitchen Sanctuary!
We’re both a little terrified, but extremely excited!
I’m mostly looking forward to:
- Having someone to share the workload – I’ve worked until close to midnight every night this week – despite this only being my second post of the week (freelance work, cookery class review, and the dreaded tax return taking up most of my time). Working all day and then again in the evening seems to be more like the norm in recent months.
- Having the capacity to actually follow through on ideas for expanding and updating the blog.
- Taking total advantage of Chris’s brilliant management, organisation skills and commitment – this is the guy who rang up security on his last day of work for an emergency pass, because they’d removed his access a few hours early (expecting him to leave early on his last day). Not Chris – he still had work he needed to get done, and wasn’t leaving till he’d finished!
- Being able to do recipe video work during the day – instead of waiting for evenings and weekends.
- Sharing the washing up (yay! possibly the best bit!) and transporting the kids everywhere (the 9:00am and 3:30pm school runs seem to shorten my working hours by far more than the actual amount of time they take up!).
Things I’m not looking forward to:
- The downside of Chris’s organisation skills and commitment – I have no doubt that Chris will be dragging me out of bed to start work at 6am so we can get the most out of our day, without having to work late into the evenings. I’m a night owl. Mornings are not my friend. I get it, and I agree with this approach, but it’ll be a different story when that alarm goes off.
- My difficulties in relinquishing control on anything. I like things done my way. By me. I think the only way I might learn to share, is if I get a chocolate treat each time I do well. Yes, I am a puppy at heart.
- Not being able to spend an hour (ok two) browsing Facebook because something I’m working on is too hard and I like being distracted by social media. He’ll probably think that’s all I do…
I’ll be sure to keep you updated on things and will introduce Chris properly later in the month, once he’s buried neck deep in bloggy stuff 🙂
So getting back to the brisket sandwich – I decided to post this today because it’s one of Chris’s favourite sandwiches. He loves anything meaty (which is going to be interesting when I start testing some of the vegan recipes I picked up at a vegan cookery class I was on yesterday!).
Piles of slow cooked shredded beef brisket served with crispy, garlic-infusted sauté potatoes and creamy/crunchy coleslaw. Not forgetting the pile of melted Gruyere and the scattering of baby leaves – you know, just to make it feel a bit healthier!
More Sandwich Ideas
Still hungry for more Sandwiches? How about my;
Impressive 9 Combination Sandwich
Crispy Fish Tacos – ok so not technically a sandwich but i am LOVING this at the moment 🙂
OK if you are bored of Sandwiches then we have got you covered too with our Picnic Ideas that Arn’t Sandwiches.
The Brisket Sandwich with Garlic Sauté Potatoes and Coleslaw Recipe:
Brisket Sandwich with Garlic sauté Potatoes and Coleslaw
This Slow cooked brisket sandwich with garlic sauté potatoes and homemade coleslaw is proper man-food - perfect for Father's day!
Ingredients
Brisket:
- 2 tbsp vegetable oil
- 750 g (1.6 lbs) beef brisket joint
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp tomato puree paste for US
- 1 tsp dried thyme
- 1 tbsp brown sugar
- 720 ml (3 cups) beef stock
- 2 cloves garlic sliced in half (no need to peel)
sauté potatoes:
- 120 ml (1/2 cup) vegetable oil
- 3 medium floury potatoes such as Maris Piper, peeled and chopped into 1-inch chunks
- ½ tsp salt
- ½ tsp ground black pepper
- 2 cloves garlic peeled and minced
Homemade Coleslaw:
- 2 carrots peeled and sliced into fine strips (use a mandoline if you have one)
- ½ a white cabbage sliced into fine strips (use a mandoline if you have one)
- 1 small red onion peeled and finely sliced
- 3 tbsp good quality mayonnaise
- 1 tbsp salad cream
- ¼ tsp white pepper
Also:
- 100 g (1 cup minus 1 tbsp) gruyere cheese grated/shredded
- 4 brioche burger rolls sliced in half
- 2 tbsp olive oil
- large handful of baby leaf lettuce leaves
Instructions
- Preheat the oven to 150C/300F (fan).
- Start with the brisket. Heat the oil in a large oven-proof pan, over a high heat. Pat the salt and pepper all over the brisket. Place the brisket in the pan and seal on all sides (should take about 6-8 minutes).2 tbsp vegetable oil, 750 g (1.6 lbs) beef brisket joint, 1/2 tsp salt, 1/2 tsp ground black pepper
- Turn down the heat and add in the tomato puree, thyme, brown sugar, stock, and the garlic. Stir and bring to the boil. Turn off the heat, place a lid on the pan, and place in the oven to cook for 3 hours, until tender. Check once or twice in the last hour of cooking and top up with a little hot water from the kettle if needed.1 tbsp tomato puree, 1 tsp dried thyme, 1 tbsp brown sugar, 720 ml (3 cups) beef stock, 2 cloves garlic
- Make the coleslaw by mixing all of the coleslaw ingredients together. Cover and refrigerate until it's time to serve.2 carrots, 1/2 a white cabbage, 1 small red onion, 3 tbsp good quality mayonnaise, 1 tbsp salad cream, 1/4 tsp white pepper
- Place the potatoes in a pan of cold water. Bring to the boil and simmer for 5 minutes. Turn off the heat and drain off the water. Carefully give the pan a shake to 'fluff up' the potatoes slightly.3 medium floury potatoes
- When the beef is about 15 minutes away from being finished, make the sauté potatoes.
- Heat the oil on a high heat in a medium frying pan. Place the potatoes in the pan and cook on high, turning often until golden brown.120 ml (1/2 cup) vegetable oil
- Turn off the heat, allow the pan to cool for 30 seconds, then add the garlic to the pan (adding the garlic earlier will cause it to burn, giving it a nasty acidic taste). Give it a stir, to infuse the garlic flavour in the potatoes, then remove the potatoes from the pan with a slotted spoon. Place on kitchen paper to remove excess oil. Sprinkle on the salt and pepper.1/2 tsp salt, 2 cloves garlic, 1/2 tsp ground black pepper
- Remove the beef from the oven. Place the beef on a chopping board (don't throw away the stock - it makes delicious gravy), and shred using two forks.
- Make up four mounds of shredded meat and place them on a grill/baking tray. Top the meat with the grated gruyere.100 g (1 cup minus 1 tbsp) gruyere cheese
- Brush the insides on the brioche rolls with the olive oil. Place on the grill tray with the meat. Grill until the cheese is melted and the buns are lightly toasted on the inside.4 brioche burger rolls, 2 tbsp olive oil
- Now it's time to assemble.
- Place the bottoms of the buns on plates. Top with lettuce leaves and divide the potatoes between the four buns. Top each with one of the mounds of brisket and spoon a heaped tablespoon of coleslaw onto each. Place the tops on the buns and serve immediately!large handful of baby leaf lettuce leaves
Notes
Nutritional Information is per serving.
Nutrition
Calories: 1173kcal | Carbohydrates: 52g | Protein: 57g | Fat: 83g | Saturated Fat: 47g | Cholesterol: 220mg | Sodium: 1400mg | Potassium: 1513mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5825IU | Vitamin C: 61.3mg | Calcium: 396mg | Iron: 9.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Just to be clear. Is this a British type Brisket Joint, rolled up and wrapped with string and 750g seems about correct or is it the USA type Brisket which looks like half a cow and would feed half of Biafra during their famine and is not rolled up?
As you say Brisket Joint I am assuming the former. Is this correct? Cos I can buy that easily have cooked it now and then and like it very much.
If you ever decide to have a recipe using the USA style Brisket will you include sources for sensible sized lumps of it because I have only seen On-Line sources when I was thinking of trying to make Corned Beef or Pastrami.
Oops! I forgot to tell you in my previous post that the pictures of this sandwich are drool worthy. And made me do just that…all over my phone screen! 🤗
Hi Nicky! Few of us in North America have fan assisted/convection ovens, so what temperature should WE roast the brisket?
* Why 1 cup less 1 Tbsp of the Gruyere cheese? Simply to make it = 100g?
* I must also tell you how disappointed I was, with a link in 1 of your earlier recipes this week. I had a question, so typed it in, entered my name and email address, hit “Post Comment”, and promptly received a message saying the recipe was “CLOSED FOR COMMENTS”! What’s up with THAT?
* And – now that your very own techie is on board, would it be possible to add a “Please notify me of responses to my comment ” button, such as the ones used by Gemma at Bigger Bolder Baking, Jo, at Jo Cooks, or the award winning David, at Leite’s Culinaria? It automatically notifies us of a response , via email, with no extra work on your behalf. It’s sooo much easier than trying to remember from whom one is (hopefully) awaiting a response. It also saves having to go through ALL the comments, looking for your own, to see if there has indeed been a reply.
And please note, FYI, I did search for an alternate way to contact you, but was unable to locate one anywhere on your site.
Thanks, and blessings, from Alberta, Canada 🇨🇦
Had some leftover brisket from last night’s dinner so I made this. Turned out really good. I had no idea what salad cream was so I just added a tbsp of ranch instead. I don’t like sweet with my savory anyway.
We put some horseradish sauce on there too. It was so good. Thank you.
N.
Made this for dinner last night and loved it. I’m not a big fan of the over-powering smokey BBQ brisket so this was a great alternative. I turned the leftover pan juices into a gravy (which was delicious) and just polished off one of my favourite childhood snacks of bread and butter and gravy for lunch – that took me to my happy place. This is the recipe that keeps on giving.
“garlic flavour in the potatoes, then remove the potatoes from the oven with a slotted spoon”
When did the potatoes go near the oven?!?😉🙃
Ha ha good spot! Thanks for letting me know. It was meant to say ‘remove the potatoes from the pan’. I’ve updated it now.
I’ve now made this many times and it always goes down well – especially with my Brazilian daughter-in-law and her family when they come over! Makes a really good change from the BBQ or when the weather isn’t the best
Oh, just spotted this.We had brisket for tea last night, lots left over. I’m going to adapt this slightly for a tea tonight. Looks so delicious, who can resist.
Hi Nicky, this sounds delicious! Could it be cooked in a slow cooker? If so, what timings would you use? Would the recipe need to be altered at all?