Here, inexpensive beef brisket is cooked for hours in a slow cooker until it can be easily shredded for a savory sandwich filling. Spreading the bread with a dollop of fruit chutney adds a welcome jolt of sweet-tart flavor. You can make your own using your favorite recipe, or simply purchase it at the grocer.
Shredded Brisket and Chutney Sandwiches
1 can (15 oz./470 g) diced tomatoes, including juice
2/3 cup (5 fl. oz./160 ml) beef or chicken stock
1/3 cup (3 fl. oz./80 ml) dry red or white wine
1 yellow onion, cut into large chunks
4 whole garlic cloves
1 tsp. dried oregano
Salt and freshly ground pepper
2 lb. (1 kg) beef brisket, trimmed of most of its fat
6 pieces focaccia, each about 5 inches (13 cm) square
Fruit chutney for serving
4 cups (4 oz./125 g) loosely packed watercress or arugula, tough stems removed
In a slow cooker, combine the tomatoes, stock, wine, onion, garlic, oregano, 1 tsp. salt and several grinds of pepper. Stir well, and then top with the brisket. Cover and cook on the low setting for 8 hours, turning the brisket over halfway through if possible. The brisket should be very tender.
Transfer the brisket to a platter and let rest for a few minutes. Then, using 2 forks, shred the meat. Strain the braising liquid, skim away the fat, and drizzle just enough liquid over the shredded meat to moisten it. Reserve the remaining liquid for another use or discard.
Split each focaccia square horizontally. Spread a thick layer of chutney on each focaccia bottom. Top each sandwich with some of the shredded brisket and the watercress, and close with the focaccia tops, pressing down gently. Cut each sandwich in half on the diagonal and serve. Serves 6.
Find more fresh and satisfying recipes for your slow cooker in our
The New Slow Cooker, by Brigit Binns.