LV Bull’s-Eye Brisket
Preheat your oven to 150°c.
First up, season the brisket. Next, mix your cayenne, coriander, garlic powder, cumin, onion salt and paprika in a bowl. Rub that well all over the brisket.
Get a heavy pan on a high heat and add a drizzle of olive oil. Add the garlic, then the brisket.
Sear the brisket on all sides to give it some good colour.
Add the onions and continue frying for 2 mins.
Add 300ml of water, cut your lime in half and then squeeze the lime before adding the lime halves to the pan along with a good pinch of salt.
Bring the liquid to a boil, then put a lid on the pan and place it into the middle of the oven for 3 hours.
Remove the brisket from the pan and use two forks to shred it into a bowl.
Meanwhile, add 1 Tbsp Bull's-Eye Original BBQ Sauce to the brisket cooking liquid, bring to a simmer and reduce on the hob to make a sauce.
Add an extra 2 Tbsp Bull's-Eye Original BBQ Sauce to the shredded brisket and mix.
Once it has thickened and reduced, add the sauce to the brisket in the bowl and mix well.
Cut the baguette into 4 and then slice each piece open.
Spread with butter, then top with a generous amount of brisket and some sliced cheddar. Place under the grill until the cheese is melted.
Top with some mixed leaves and a good drizzle of Bull's-Eye Original BBQ Sauce. Close and enjoy!