Irish Stout Beef Brisket Buns with Smoked Cheddar and Sriracha Slaw

Ingredients

• 1 carrot
• 2 sticks celery
• 1 small onion
• 3 tablespoons smoked paprika
• 1 tablespoon each salt and cracked black pepper
• 1kg/2.2lbs beef brisket
• Oil
• 1 bottle stout, I use White Hag Brewery Chocolate Stout
• 1 tin chopped tomatoes
• 1 tablespoon molasses
• 4 cloves garlic, crushed
• 3 tablespoons sugar
• 20ml Worcestershire sauce
• 500ml beef stock
• 4 tablespoons barbecue sauce

For the sriracha slaw:

• ½ head white or red cabbage
• 1 small carrot
• 2 scallions
• 1 handful coriander
• 1 pinch chilli flakes
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons sriracha
• ½ lime, juice only
• 1 pinch salt and pepper

Directions

1. To make the slaw, shred the cabbage, carrot and scallion. Mix all the ingredients together and set in the fridge for at least 30 minutes before serving.
2. To make the brisket, wash and chop carrots, celery and onion into chunks. Rub the brisket with the paprika, salt and pepper.
3. Heat a splash of oil in a large frying pan and sear the brisket until browned on both sides. Place the brisket and all the other ingredients in a slow cooker at 150ºC. Alternatively, place in a baking dish and wrap well in parchment and tinfoil and place in the oven at 150ºC/gas mark 2. Cook for three hours.
4. Remove the brisket and shred with two forks, mixing in the cooking liquid.
5.  Prepare the buns by lightly toasting, and place all the ingredients in bowls so that family or friends can make up their own bun.
6. I suggest placing mounds of the beef brisket into individual portions on a baking tray, placing the cheese on top and popping under the grill so that it melts right into the beef.

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Tips

For a lower carb version, the brisket and slaw are delicious served in lettuce cups.