Pulled Smoky American Brisket Open Sandwiches with Pink Lady Apple Slaw, Apple Sauce & Cumin Sweet Potato Crisps


  • 1kg Harvey Smokey American Brisket
  • 2 cups water
  • 1 small sweet potato
  • 1l oil for deep frying
  • 1 tsp ground cumin
  • 3 small Turkish rolls, cut in half

For the slaw

  • 4 cups white cabbage, finely sliced
  • 2 pink lady apples, finely sliced
  • ½ red onion, finely sliced
  • ½ bunch Italian parsley
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 3 tbsp olive oil

For the Sauce

  • 3 pink lady apples, peeled cored & diced
  • 30g butter
  • ¼ teaspoon cinnamon
  • 1 Tbsp sugar
  • 80ml water
  • Sea Salt Flakes Black Pepper & Olive oil to season


  1. Pre-heat oven to 140°C, in a lined roasting dish, add brisket and all marinade along with water, cover with foil tightly and bake for 3hrs per 500g. Turn & baste half way and add more water if necessary, cook until meat is tender and a knife goes through it easily. Allow to rest for 20 minutes. Alternatively place in a slow cooker with 1/2 cup of water or stock and slow cook on low for 6-8 hrs.
  2. For the sauce – heat the butter in a small saucepan, add diced apple and cook for 2 minutes until softening, add water sugar and cinnamon and cook until soft. Blend to a sauce in a food processor,
  3. For the slaw – whisk vinegar, mustard and oil together in to a dressing, mix together and season to taste.
  4. Using a vegetable peeler, peel the skin from the sweet potato and wash. Continue to peel long thin shavings of sweet potato, reserving to fry. Heat oil in a pot to 140c, fry sweet potato peelings gently in small batches until golden, draining on paper towel, sprinkle with cumin and salt.
  5. Pull the beef into thin strands, adding back to the meat any remaining pan juices & marinade
  6. Slice the bread in 2 spread with apple sauce, plenty of beef, top with apple slaw and cover with sweet potato crisps. A great sandwich lunch or as a light dinner.


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