Japanese 7 Spice Brisket Sandwiches with Fennel Slaw

Japanese 7 Spice Brisket Sandwiches with Fennel Slaw

Japanese 7 Spice Brisket Sandwiches with Fennel Slaw

Prep Time
10 Minutes
Cook Time
3 Hour 30 Minutes
Ingredients
22
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.
Ingredients
  • Japanese 7 Spice Brisket Sandwiches:

  • 3 tablespoons Japanese 7 Spice Blend (Shichimi Togarashi)

  • 1 tablespoons Sea Salt Adjustable Grinder Mill

  • 1.8 kilogram (4 pound) beef brisket, trimmed of excess fat

  • 225 millilitre (8 fluid ounce) beef stock

  • 12 sandwich rolls

  • Fennel Slaw:

  • 75 millilitre (3 fluid ounce) rice wine vinegar

  • 75 millilitre (3 fluid ounce) orange juice

  • 2 tablespoons granulated sugar

  • 2 tablespoons vegetable oil

  • 1/4 teaspoon Sea Salt Adjustable Grinder Mill

  • 2 carrots, thinly sliced

  • 1 fennel bulb, thinly sliced

  • 1 red onion, thinly sliced

  • BBQ Sauce:

  • 400 millilitre (13 fluid ounce) tomato passata

  • 125 millilitre (4 fluid ounce) tomato ketchup

  • 75 gram (3 ounce) brown sugar

  • 2 tablespoons Japanese 7 Spice Blend (Shichimi Togarashi)

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons soy sauce

Key Products
Schwartz recipe

Product Information

£ 3.00/unit,60g
Schwartz recipe

Product Information

£ 3.00/unit,60g

Instructions

  • 1 Pre-heat the oven to 170°C, 325°F Gas Mark 3.
  • 2 For the brisket, mix the 7 Spice Seasoning 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.
  • 3 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.
  • 4 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.
  • 5 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.

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