Go low and slow with CHALMAR BEEF BRISKET. Low temperature, slow cooking. This will allow the connective tissue to break down and the fat to melt slowly, leaving you with that ultimate melt in your mouth brisket.
What you’ll love: We use both tomato acid (ketchup) and red wine vinegar to allow for a deeper and richer flavour in the sauce.
Preheat the oven to 150°C
Place the coriander seeds, smoked paprika, cayenne pepper, mustard seeds, cumin seeds, salt, peppercorns, and brown sugar in a pestle and mortar and pound to a coarse powder. Rub the spice blend all over the CHALMAR BEEF BRISKET and sear in a hot pan, with avocado oil, until well browned. Remove from pan and place in a deep roasting tray. Pour over the bone broth, cover with foil. Slow-cook in the oven for 3-4 hours or until the meat is tender and pulls apart easily using a fork.
Place all of the ingredients in a saucepan and simmer gently over medium heat for 10 minutes. Remove from heat and allow to cool before pouring into a jar and refrigerating until ready to use.
Smear half of the slices of bread with a little mayonnaise. Place the pulled beef brisket in a small bowl and mix in the BBQ sauce until well coated (use only as much as you desire). Place a generous amount of BBQ beef on the bread slices and top with gherkins and a little wild rocket before sandwiching with the remaining bread slices.
Pour some of the reduced pan juices over the meat after pulling it apart.