3medium floury potatoessuch as Maris Piper, peeled and chopped into 1-inch chunks
½tspsalt
½tspground black pepper
2clovesgarlicpeeled and minced
Homemade Coleslaw:
2carrotspeeled and sliced into fine strips (use a mandoline if you have one)
½a white cabbagesliced into fine strips (use a mandoline if you have one)
1small red onionpeeled and finely sliced
3tbspgood quality mayonnaise
1tbspsalad cream
¼tspwhite pepper
Also:
100g(1 cup minus 1 tbsp) gruyere cheesegrated/shredded
4brioche burger rollssliced in half
2tbspolive 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, ½ tsp salt, ½ 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.
Make the coleslaw by mixing all of the coleslaw ingredients together. Cover and refrigerate until it's time to serve.
2 carrots, ½ a white cabbage, 1 small red onion, 3 tbsp good quality mayonnaise, 1 tbsp salad cream, ¼ 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 (½ 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.
½ tsp salt, 2 cloves garlic, ½ 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!