Smoked Brisket Sarmie with Rauchbier Onions

Ingredients

• 1.5 kg beef brisket
• 2 Tbsp coarse salt
• 1 Tbsp cracked black pepper
• 1 Tbsp smoked paprika
• 3 large onions, sliced
• 250 ml smoked beer (rauchbier)
• 2 Tbsp brown sugar
• 1 Tbsp butter
• 4 ciabatta rolls
• Wholegrain mustard, to serve

Method

1. 1

   Rub the brisket with salt, pepper and paprika and rest for 30 minutes.

2. 2

   Smoke or roast low and slow at 120°C for 5-6 hours until a fork twists easily in the meat.

3. 3

   Meanwhile melt the butter and cook the onions slowly for 25 minutes until deep gold.

4. 4

   Add the sugar and smoked beer and reduce until sticky.

5. 5

   Rest the brisket 20 minutes, then slice against the grain.

6. 6

   Pile onto warm ciabatta with the beer onions and a smear of mustard. Pour the rauchbier cold.