Pulled brisket sandwich
Slow cooked brisket, brioche bun, ranch coleslaw, chilli butter glazed corn "ribs"
- Deseed chilli and cut into thin strips
- Defrost the brisket
- Defrost the bun
- Defrost the corn ribs
1. Remove the brisket from its packaging, place in a pan along with the cooking liquor
2. Add the BBQ sauce and place into an oven at 180°C for 30mins
3. Remove from the oven and place on the stove on a medium heat, baste the meat to glaze for approx. 2 min
4. Take off the heat and allow to rest before shredding - put to one side.
5. Deep fry the corn ribs at 180°C for 1 min or until golden and crispy - drain
6. Melt the chilli butter then mix with the corn ribs along with chopped parsley, season with salt
7. Toast the bun, place the shredded brisket on the bun base
8. Spoon on the slaw and drizzle over the ranch dressing and add the bun top
9. Serve the corn ribs alongside the sandwich
| Code | Ingredient | Quantity | Description |
|---|---|---|---|
| 135422 | Brioche Bun | 67g | 1x Each |
| 117911 | Hickory Smoked BBQ Beef Brisket | 125g | 0.5x Each |
| 135326 | Sweetcorn Ribs | 225g | 6x Each |
| 109268 | Kentucky Bourbon BBQ Sauce | 30g | |
| 127210 | Butter | 10g | 1x Each |
| 113881 | Parsley | 2g | |
| 114212 | Chillies Red | 2g | |
| 9802 | Rapeseed Oil | 11.3g | |
| 136850 | Rainbow Slaw | 75g | ¾ x Each |
| 150624 | Ranch Dressing | 20g | 0.02 x Each |
