- 1kg Beef brisket joint
- 1 Red onion
- 1tbsp Whole Black peppercorns
- 3/4 Bottle Jack Daniel's Tennessee Honey Barbecue Glaze
- 750ml Hot water
- 1 Beef stock cube
- Brioche buns
- 2 Beef tomatoes, sliced
- Watercress to serve
For the coleslaw
- 1/4 Red cabbage
- 5 Carrots, peeled and grated
- 1 Small red onion, finely sliced
- 3-4 tbs Mayonnaise
- Handful fresh parsley, chopped
Seal the beef joint on all sides in a frying pan, with the onion quarters then transfer to a slow cooker along with the peppercorns.
Make up the stock with the water and pour over the meat“ the liquid needs to cover half the meat so add a little more or less if required, depending on the size of your slow cooker. Pour over ½ bottle Jack Daniels ® Tennessee Honey ¢Barbecue Glaze. Put on the lid and cook for 7-8 hours. Turn and baste the meat occasionally during cooking.
When the meat is cooked and really tender, turn off the slow cooker but leave in the cooking liquid to rest. (If you’re not making the burgers now, cover and chill the meat in the cooking liquid then reheat when required
Make the coleslaw by combining the cabbage, carrots, and onion in a bowl with the mayonnaise and parsley.
Lift the meat onto a plate or board and discard any fat or gristle. Use two forks to shred the meat and place in a bowl with a couple of teaspoons of the cooking juices. Stir in the remaining Jack Daniels ® Tennessee Honey ¢ Barbecue Glaze.