Pulled Brisket Sandwich with Fresh Horseradish Sauce & Watercress
Recipe by DAVID RAYNER
Thomas Corner Eatery,
Noosaville, QLD
MAKES 4 PORTIONS:
$3.30 per portion
• 8 slices best quality grain sourdough
• Unsalted butter
• Fresh horseradish sauce (see below)
• 1 bunch picked watercress
• Sea salt flakes
• Freshly ground black pepper
• 3 L brown chicken stock
• 2 chopped carrots
• 2 chopped brown onions
• 1 leek, washed and chopped
• 2 chopped celery sticks
• 2 bay leaves
• 2 sprigs of marjoram
• 2 sprigs of thyme
• 6 cloves of garlic
Horseradish sauce
• 50 g horseradish, finely grated
• 1 tsp dijon mustard
• 1 tsp white wine vinegar or lemon juice
• 1 tsp castor sugar
• 150 ml crème fraiche
• Beat together, season to taste
METHOD
Braising Brisket
Leave fat on top of brisket, as this helps to keep it moist during braising.
Place brisket in a braising pot and cover with chicken stock and chopped vegetables, herbs and garlic. Bring up to boil on stove top, and place in a pre-heated oven for 3 – 4 hours.
Leave to cool in liquor and shred brisket by hand, pulling long fibrous strands. Keep to one side.
To assemble and serve
Combine brisket with the horseradish sauce. Season with sea salt flakes and freshly ground black pepper. Spread slices of grain bread with softened unsalted butter and top with brisket and watercress sprigs.
