Beef brisket rolls with beer-braised onions

Name: Beef brisket rolls with beer-braised onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 380 g pack Waitrose Slow Cooked Beef Brisket; 4 ciabatta rolls; 1 tbsp olive oil; 2 onions, thickly sliced; 30 cl Leffe Blonde; 1 tsp wholegrain mustard, plus extra to serve; 1½ tsp clear honey; 200 g cucumber; 1 tbsp white wine vinegar; 1 tbsp dill; 2 tbsp mayonnaise

Succulent slow-cooked beef is topped with a crunchy pickle in this easy crowd-pleasing recipe.

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Serves4
CourseSnack
Prepare15 mins
Cook30 mins
Total time45 mins

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380g pack Waitrose Slow Cooked Beef Brisket
4 ciabatta rolls
1 tbsp olive oil
2 onions, thickly sliced
30 cl Leffe Blonde
1 tsp wholegrain mustard, plus extra to serve
1½ tsp clear honey
200g cucumber
1 tbsp white wine vinegar
1 tbsp dill
2 tbsp mayonnaise

Preheat the oven to 200°C, gas mark 6. Prepare the brisket according to pack instructions: empty the meat and liquor into the foil container, cover with foil and cook for 30 minutes. Add the ciabatta rolls to the oven for the final 10 minutes of cooking.
Meanwhile, heat the oil over a medium-high heat in a large sauté pan or saucepan for which you have a lid. Add the onions and a pinch of salt; cook, covered, for 10 minutes, stirring occasionally. Uncover and cook for 5 minutes more until golden. Add the beer and simmer vigorously until almost all the liquid has evaporated (about another 10 minutes). Stir in the mustard and 1 tsp honey; set aside.
Use a vegetable peeler to pare the cucumber in long strips, stopping when you get to the core. Mix the remaining 1⁄2 tsp honey, vinegar, dill and a pinch of salt in a mixing bowl and toss the cucumber in the dressing.
Split open the ciabatta rolls, spread with the mayonnaise and spoon on the onions. Thinly slice the beef and arrange on top. Lift the cucumber from the dressing and pile on top. Serve with extra mustard and a glass of beer, if liked.