BBQ Beef Brisket Sandwich with Watercress Salad with Shaved Fennel and Grapefruit

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
1 serving
Level:
Easy

Ingredients
  • Watercress salad:
  • 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
  • Brisket:
  • 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
Directions
For the salad:
  • 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.


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