Recipe of the week: 12 hour brisket baps with celeriac and fennel slaw

19th March 2015


  • 1kg Park Farm brisket (new supplier)

For the rub:

  • 3 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 ½ tsp cayenne pepper
  • 1 tsp dried chillies
  • 1 tbsp soft brown sugar
  • ½ tsp ground fennel seeds
  • BBQ sauce:
  • 100g soft brown sugar
  • 50g butter
  • 400g chopped tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp smoked paprika
  • Juice of half a lemon

Celeriac & Fennel Slaw:

  • Celeriac
  • Fennel
  • Apple
  • 4 egg yolks
  • Juice of 1 ½ a lemon
  • 2 tsp Dijon
  • 700 ml oil (mix rapeseed/olive)

Massage meat with the paprika, ground cumin, cayenne pepper, dried chillies, brown sugar and ground fennel. Leave for a few hours, or if time permits, overnight. In a bowl mix up the BBQ sauce and pour into the bottom of your oven proof dish or slow cooker. On top place the prepared brisket and cook slowly for 8-12 hours. The longer the better.

Removed brisket trying not to disturb sauce too much, remove skimmed fat from sauce and then return the brisket.

Thinly slice celeriac, fennel and apple, pour on some lemon juice and then salt. Leave for an hour. This will help the mayonnaise cling to the slaw. After an hour, squeeze out the moisture.

To make the mayonnaise:  whisk 4 very fresh egg yolks till they become slightly thicker, add the mustard whisking slowly. Slowly add the oil then whisk vigorously for the last 4 minutes.

Add the rest of the lemon juice, to taste and season.

Pull brisket apart and fill the softest brioche buns you can find. Serve with celeriac and fennel slaw.

By Lizzie

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