Beer Braised Brisket with Coleslaw
Get your recipes singing and your tummy rumbling with a nice big dollop or squeeze of Branston.
- 500g beef brisket
- 1 bottle of dark beer
- 1tbsp honey
- 1 head of garlic, cut in half
- 100g Danish Blue cheese, crumbled
- 150ml buttermilk
- 1tbsp cider vinegar
- 1tsp garlic powder
- Black pepper
- 1/2 head of savoy cabbage, core taken out & thinly sliced
- 1/2 red onion, thinly sliced
- 1 med carrot, peeled & grated
- 4 x large flour tortillas
- 8 x baby gem lettuce leaves, washed
- Branston Rich & Fruity Sauce
- 2 sliced medium fresh jalapeños or green chillis
- In a small saucepan, small enough for the beef to be covered in juices, marinade the beef overnight in the beer, honey and garlic.
- The next day, preheat the oven to 120C/Gas 1/4. Cover the saucepan with beef and place in oven. Braise for around 3-4 hours until cooked and very tender.
- Carefully transfer the beef to a bowl, strain the cooking liquor to a pan and reduce to a glaze. With 2 forks pull the brisket apart and pour in the glaze and fold in. Test for seasoning.
- In a large bowl mix the cheese, buttermilk, vinegar, garlic powder and pepper until smooth. Add the cabbage, carrot and red onion and stir to combine.
- To serve, gently warm each tortilla in a large skillet. Into each tortilla lay in 2 leaves baby gem lettuce; spoon in the slaw and then top with brisket. Drizzle over the Rich & Fruity Sauce; sprinkle with sliced jalapenos. Fold in the bottom, then fold in the sides, wrap in foil and serve warm.