Skip to content
Ultimate beef sandwich recipe

Ultimate beef sandwich recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
4 ratings

Influenced by Italian flavours, this epic focaccia is filled with creamy truffle burrata, sharp Parmesan shavings and rocket for freshness. But the star of the show is that beef brisket, slow-cooked in a herby red wine stock sauce until deliciously tender. Add some pickled chillies for a fiery finish! See method

  • Serves 2
  • Takes 5 hrs 30 mins
  • 744 calories / serving
  • Freezable

Ingredients

For the brisket

  • 1 tbsp extra-virgin olive oil
  • 600g joint beef brisket, cut into 8cm chunks
  • 3 sprigs fresh rosemary, needles finely chopped
  • 6 sprigs fresh thyme, leaves picked
  • 3 large garlic cloves, finely crushed
  • 2 bay leaves​
  • 1 onion, roughly chopped
  • 1 x red wine stock pot, dissolved in 1ltr boiling water
  • 400g tin finely chopped tomatoes

For the sandwich

  • 1 red chilli, thinly sliced
  • 2 tbsp apple cider vinegar
  • ½ tsp caster sugar​
  • 1 pack Tesco Finest rosemary and sea salt focaccia paninis
  • 225g ball Tesco Finest truffle burrata, drained and torn into bitesize chunks
  • 40g wild rocket
  • 10g Parmigiana Reggiano, shaved
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    3100kj
    744kcal     37%

  • Fat

    43g 62%

  • Saturates

    20g 98%

  • Sugars

    5g 6%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 43.2g Protein 43.2g Fibre 4.1g

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Heat the oil in a large saucepan over a medium heat. Cook the brisket for 10 mins, turning regularly, until evenly golden. Add the rosemary, thyme, garlic, bay leaves and onion and cook for 2-3 mins until fragrant. Carefully add the stock, stir to combine and bring to the boil. Transfer to a medium-sized casserole dish. Cover with a lid and cook in the oven undisturbed for 4-5 hours until the brisket pulls apart easily with a fork.
  3. Toss the chilli in the vinegar, sugar and a small pinch of sea salt and set aside to pickle while the beef cooks; drain.
  4. Transfer the brisket chunks to a large bowl and shred with 2 forks into bite-sized pieces. Fold through 3-4 tbsp of the cooking juices until evenly coated in the sauce.
  5. Preheat the grill on high. Toast both sides of the focaccia for 30 secs until lightly golden and warmed through, then cut in half horizontally.
  6. Smooth the burrata onto the base of the focaccia, then top with rocket, about 100g brisket each, the pickled chilli, Parmesan and a generous grind of black pepper. Cut in half and serve immediately or wrap and chill in the fridge for up to 24 hours.

Tip: Any leftover beef can be frozen for up to 3 months in an airtight container or turned into a delicious pie or tossed through tagliatelle.

Freezing and defrosting guidelines

Freeze beef only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.