Date posted: 20/09/2022

Japanese spiced brisket toasted sandwich

Combining the popular Texas BBQ beef brisket with punchy Japanese flavours, all wrapped up in the well-loved toasted sandwich format.

  • Serves 10
  • Timing: 55 mins
Votes: 1 Average: 5


Mature white cheddar slices (chilled) 150g
Munchy Seeds mega omega tamari seven seed mix snack pack 1 pack
Beef stock mix 50g
Sriracha hot chilli sauce 15ml
Ginger garlic and chilli sauce 150ml
Stokes chilli jam 50g
Sweet tamarind sauce 10g
Beef brisket 1g
Coriander (chilled) 50g
Red chillies (chilled) 50g
Root ginger (chilled) 30g
Spring onion trimmed (chilled) 1 onion
Red onion (chilled) 50g
Asian coleslaw mix (washed, ready to eat, chilled) 150g


  1. Pre-heat the oven to 160C.
  2. Cut the brisket in half. Heat up and brown both sides of the brisket in a large frying pan.
  3. Make the beef stock as per the instructions. Place the brisket into a large gastro tray and cover half way with the stock. Cover this with parchment paper and foil, and place it in the oven.
  4. Cook it for 3-4 hours.
  5. Peel and chop the red onion, ginger and chilli, and chop the coriander.
  6. When the brisket has reached 75-80C, take it out of the oven and place it into a clean tray.
  7. Smother it in the Thai sauce and place in the oven for a further 10 minutes, making sure you baste over.
  8. Mix some of the chilli jam with the tamarind sauce and mix this into the slaw with chopped coriander and chilli.
  9. Remove the brisket from the oven and slightly pull the beef apart.
  10. Fry the red onion, chillies and ginger until they are soft and then add the brisket, as well as Thai sauce and sriracha sauce.
  11. Place some of the brisket onto the panini with sliced cheese, and then place it onto a hot pan or panini machine and cook until it is golden brown.
  12. Finish it off by topping the panini with some chopped chilli, spring onion, coriander and seeds. Serve it up with the slaw as a side.
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