Add a Japanese twist to the classic barbecue brisket sandwich by rubbing the meat with a 7 spice blend, also known as Shichimi Togarashi, before grilling. Serve with a fresh carrot and fennel slaw.
Pre-heat the oven to 170°C, 325°F Gas Mark 3.
For the brisket, mix the 7 spice blend and Sea Salt. Place brisket fat side up in a large ovenproof saucepan, or casserole dish with lid, just large enough to hold the brisket without it touching the sides. Rub all over with seasoning mixture, then pour stock around brisket. Cover with tight fitting lid, or if necessary use a layer of foil before placing the lid on to ensure no moisture escapes. Cook in the oven for 3-4 hours, until brisket is tender.
Meanwhile, for the fennel slaw, mix vinegar, orange juice, granulated sugar, oil and Sea Salt in large bowl, until well blended. Add carrots, fennel and red onion. Toss to coat well, cover and refrigerate until ready to serve.
For the BBQ Sauce, mix all ingredients in medium saucepan on a high heat. Bring to boil, then reduce heat to medium and cook for 20 minutes, or until slightly thickened and sauce is reduced to about 500ml (17fl oz). Stir occasionally.
To serve carefully remove brisket from pan and allow to cool slightly before pulling. Reduce any juices from the beef in a large frying pan over a high heat until around 200ml (7floz) remains. Pull the brisket using two forks then pour over the reduced cooking liquor. Serve in rolls with BBQ Sauce and Fennel Slaw.