Beef Brisket Rolls with Beer-Braised Onions

#BeefBrisket #CrowdPleaser

Serves: 4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Source: Waitrose & Partners Food, April 2022

Ingredients:

380g pack slow-cooked beef brisket

4 ciabatta rolls

1 tbsp olive oil

2 onions, thickly sliced

30cl Leffe Blonde

1 heaped tsp wholegrain mustard, plus extra to serve

1½ tsp clear honey

200g cucumber

1 tbsp white wine vinegar

1 tbsp chopped dill

2 tbsp mayonnaise

Method:

1 Preheat the oven to 200°C, gas mark 6. Prepare the brisket according to pack instructions: empty the meat and liquor into the foil container, cover with foil and cook for 30 minutes. Add the ciabatta rolls to the oven for the final 10 minutes of cooking

2 Meanwhile, heat the oil over a medium-high heat in a large sauté pan or saucepan for which you have a lid. Add the onions and a pinch of salt; cook, covered, for 10 minutes. stirring occasionally. Uncover and cook for 5 minutes more until golden. Add the beer and simmer vigorously until almost all the liquid has evaporated (about another 10 minutes). Stir in the mustard and 1 tsp honey, set aside.

3 Use a vegetable peeler to pare the cucumber in long strips, stopping when you get to the core. Mox the remaining ½ tsp honey, vinegar, dill and a pinch of salt in a mixing bowl and toss the cucumber in the dressing.

4 Split open the ciabatta rolls, spread with the mayonnaise and spoon on the onions. Thinly slice the beef and arrange on top. Lift the cucumber from the dressing and pile on top. Serve with extra mustard and a glass of beer, if liked.

Per serving 2716kJ/649kcal/29g fat/5.5g saturated fat/51g carbs/ 12g sugars/4.9g fibre/36g protin/1.3g salt

WASTE NOT DON'T THROW AWAY THE CORE OF THE CUCUMBER IT CAN BE CHOPPED INTO SALADS OR BLENDED INTO SOUPS AND SMOOTHIES,

And to drink... Leffe Blonde, Belgium (75c), is an elegant, smooth and fruity beer that goes particularly well with red meats and creamy soft cheeses.