Method: Slow cooker
Approx 8 hours slow cooking plus half an hour to make the coleslaw and burgers
1kg beef brisket joint
1 red onion, quartered
1tbs whole black peppercorns
¾ bottle Jack Daniel’s® Tennessee Honey™ Barbecue Glaze
750ml hot water
1 beef stock cube
2 beef tomatoes, sliced
Watercress, to serve
For the coleslaw:
¼ red cabbage, finely shredded
5 carrots, peeled and grated
1 small red onion, finely sliced
3-4 tbs mayonnaise
handful fresh parsley, chopped
Seal the beef joint on all sides in a frying pan, with the onion quarters then transfer to a slow cooker along with the peppercorns. Make up the stock with the water and pour over the meat – the liquid needs to cover half the meat so add a little more or less if required, depending on the size of your slow cooker. Pour over ½ bottle Jack Daniel’s® Tennessee Honey™ Barbecue Glaze. Put on the lid and cook for 7-8 hours. Turn and baste the meat occasionally during cooking.
When the meat is cooked and really tender, turn off the slow cooker but leave in the cooking liquid to rest. (If you’re not making the burgers now, cover and chill the meat in the cooking liquid then reheat when required.)
Make the coleslaw by combining the cabbage, carrots and onion in a bowl with the mayonnaise and parsley.
Lift the meat onto a plate or board and discard any fat or gristle. Use two forks to shred the meat and place in a bowl with a couple of teaspoons of the cooking juices. Stir in the remaining Jack Daniel’s® Tennessee Honey™ Barbecue Glaze.
Toast the brioche buns and spoon a little coleslaw on the bottom of each bun, followed by a slice of tomato. Pile on some shredded beef and top with a few sprigs of watercress and the toasted bun lid.
Serve with potato wedges and an extra dipping bowl of Jack Daniel’s® Tennessee Honey™ Barbecue Glaze on the side.