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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