serves
4
prep
25 minutes
cook
10:15 hours
difficulty
Mid
serves
4
people
preparation
25
minutes
cooking
10:15
hours
difficulty
Mid
level
Ingredients
- 800 g piece beef brisket
- 4 slices Monterey Jack cheese
- 4 slices cheddar cheese
- 8 slices sourdough bread
- butter, softened for spreading
Barbecue brisket rub
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp olive oil, plus extra for greasing
Sauce
- 185 ml (¾ cup) tomato sauce
- 60 ml (¼ cup) apple cider vinegar
- 2 tsp brown sugar
- 2 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 tsp minced garlic
Coleslaw
- ½ cup shredded white cabbage
- ¼ cup shredded purple cabbage
- 1 carrot, peeled then shredded with julienne peeler
- ¼ cup aioli
Instructions
- For the brisket rub, combine all the ingredients in a small bowl.
- For the sauce, combine all the ingredients in a small bowl and stir in 2 teaspoons water.
- Lightly grease the slow cooker with olive oil, then turn onto low heat.
- Cover the brisket all over with the rub and place in the slow cooker. Pour the sauce over the top, cover and cook for 10 hours or until the meat pulls apart easily with a fork.
- When nearly ready to serve, place all the ingredients for the cabbage in a bowl and stir to combine. Cover and refrigerate until needed.
- Once the brisket has finished cooking, remove from the slow cooker and set aside. Pour the cooking liquid into a saucepan and simmer over low–medium heat until reduced and thickened. Using two forks, shred the brisket, then add to the pan with the reduced sauce and combine well. Keep warm.
- To assemble to the toasties, place a heavy–based pan over medium heat. Butter both sides of each slice of bread. Top half the slices with slaw and then a piece of sliced Monterey Jack cheese. Top with brisket, then a slice of cheddar cheese. Cover with the remaining bread, then place in the preheated pan and cook, pressing down with a spatula occasionally, until toasted and golden on both sides. Slice and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
