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Categories:Viewed: 3 - Published at: 5 years ago
Ingredients
- 4 ounces watercress
- 4 slices or wedges ruby grapefruit
- 1/2 -ounce shaved fennel
- Salt and freshly ground black pepper
- 1 lemon, juiced
- 1/2 -ounce extra-virgin olive oil
- 2 1/2 ounces BBQ sauce
- 5 ounces sliced beef brisket
- 3 slices sharp Cheddar
- Salt and freshly ground black pepper
- 1 brioche roll, sliced and toasted
Method
- Put the watercress, grapefruit and fennel into a large bowl and season with salt and pepper, to taste.
- Add the lemon juice and the olive oil and toss to combine.
- For the brisket:
- In a small saute pan, add the BBQ sauce and brisket, and cook over medium heat until beef is hot and cooked through.
- Top the brisket with 3 slices of Cheddar and toss together until combined.
- Season with salt and pepper, to taste.
- Put the brisket on the toasted brioche bun and serve with the watercress salad.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
