This Tennessee brisket bun with slaw and sweet potato fries is a great recipe for when you're taking things slow on lazy weekends. Serve with two portions of your favourite vegetables and if you have any leftovers, sandwich leftover brisket, fried peppers, onions and grated cheese between two tortillas and fry for 2-3 minutes on each side to make a quesadilla.
Tennessee brisket bun with slaw and sweet potato fries
Ingredients
4
servings
-
- 1 bottle
- 2 tsp
- 2 tsp
- 1 kg
- 500 ml
- 2
- 1,5 tbsp
- 150 g
- 2
- 1 pinch
- 0,5
- 200 g
- 4
- 100 g
- 4
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Preparation
Rub the garlic and paprika for a bit of punch over the brisket and leave to sit for at least 30 minutes. Meanwhile, preheat the oven to 150ºC/130ºC fan/gas mark 2.
Transfer the brisket to a roasting tray. Mix the BBQ sauce with the stock and pour over the meat, then cover with 2 layers of foil and cook gently in the oven for 4 hours, until the meat is tender and falling apart.
Meanwhile, make a dip by mixing 100g of yoghurt for some creaminess, the juice of ½ lime, chilli powder for a bit of kick and some seasoning, chilling until required.
For the slaw, mix the remaining yoghurt with the juice of ½ lime, ½ tbsp olive oil and some seasoning in a large bowl. Add the shredded vegetables and mix well.
Cut the sweet potatoes into thin fries and toss in the remaining oil. Season well, then add to the oven 45 minutes before the beef has finished cooking.
Once the beef has come out, turn the oven up to 200ºC/180ºC fan/gas mark 6 to finish off the fries for a final 15-20 minutes. While they're cooking, carefully pour the sauce from the roasting tray into a saucepan and simmer until thick and glossy.
Slice or shred the beef, then pour over the reduced sauce and mix well. Fill the buns with some beef and top with the salad, the radish will give a lovely added crunch. Serve the extra salad, fries and the dip on the side.
