BBQ brisket bun w/ smoked cheese & slaw

Serves: 4 Preparation time: Half an hour Cooking time: Around 6 hours (although not active all the time!)

Developed last summer for the GJ garden party, this braised, sticky, BBQ brisket bun is welcome at our table any time of the year. Balance the meatiness w/ smoked cheese and a tangy slaw to achieve awesomeness.

Ingredients For the BBQ brisket

• 1kg best quality brisket

• 300ml cola

• 300ml water

• A tablespoon of Cajun spice rub

• A few stalks of parsley

• 4 cloves of garlic, kept whole

• 4 tablespoons white wine vinegar

• Salt & pepper

For the tangy slaw

• Half a fennel bulb, finely sliced

• 1 medium carrot, finely sliced

• A 1/8 of red cabbage, finely sliced

• One banana shallot, finely sliced

• 2 tablespoons mayonnaise

• 2 teaspoons of white wine vinegar

• 1 teaspoon of caster sugar

• Salt & pepper

• A handful of flat leaf parsley, finely chopped

For the BBQ sauce

• 2 tablespoons ketchup

• 1 tablespoon brown sugar

• 1 teaspoon chilli flakes (if you like it hot!)

• The braising liquor from the brisket - see recipe

To serve

• 4 good quality burger buns - we use a brioche sesame bun

• Some little gem leaves

• Sliced smoked cheddar cheese

Method To prepare & cook the brisket

1. Rub the brisket all over with the cajun spice rub and plenty of salt & pepper, leave to marinade for half an hour or so (overnight is better!)

2. Place in a casserole dish along with the parsley and garlic, then pour in the cola, water and vinegar, making sure the meat is almost completely covered.

3. Cover with foil and place in a pre-heated oven at 140-150°C for 4-5 hours, or until the meat is completely tender.

To make the tangy slaw

1. Fine slice the vegetables or chop/grate using a food processor attachment.

2. Whisk together the other ingredients and keep separate until ready to eat.

To finish the dish and bring everything together

1. Once the meat is cooked, drain off half the cooking liquor to be used in your BBQ sauce. Cut the meat into nice slices and re-braise in the remaining liquor (covered in foil) for around 30 mins.

2. Reduce the drained liquid over a high heat until half the volume has been lost, then add two tablespoons sugar, two tablespoons ketchup and some chilli flakes for a quick BBQ sauce.

3. Take the brisket from the oven and out of any cooking liquor, cover in BBQ sauce and a slice of cheese and briefly grill to melt the cheese.

4. Build your bun with little gem leaves on the bottom, meat & cheese next, top with slaw and the bun lid!

5. Add a generous dollop of delicious, sticky BBQ sauce!