Recipes
Date posted: 28/02/2019
Ingredients
| Farmstead brisket | 2kg |
| Cuban chimichurri paste | 500g |
| French gruyere-style block | 200g |
| Everyday Favourites crushed chillies | 1g |
| Red onions | 200g |
| Tate & Lyle caster sugar drum | 10g |
| Pure olive oil glass | 60ml |
| Everyday Favourites red wine vinegar | 100ml |
| Everyday Favourites white baguette 28cm | 10 |
Method
- Slow cook the brisket until tender and falls apart once the beef is cooked and pulled add ¾ of the chimichurri and mix well - keep warm.
- Slice the Gruyere.
- Mix the red onions, sugar, olive oil and vinegar together and allow to pickle for 1 hour.
- Heat the griddle and cut the baguette in half place the bottom part on the grill.
- Top with the pulled beef, pickled red onions, chimichurri, gruyere and finish with another drizzle of chimichurri and the top of the baguette. Place a grill stone on top to compress down.
- Keep turning the sandwich until cooked and slightly charred and the cheese has melted.