Brisket Sandwich with Garlic sauté Potatoes and Coleslaw

INGREDIENTS

2 tbsp

vegetable oil

750 g

pounds beef brisket joint

1/2 tsp

salt

1/2 tsp

ground black pepper

1 tbsp

tomato puree/paste

1 tsp

dried thyme

1 tbsp

brown sugar

720 milliliters

beef stock

2 cloves

garlic (sliced in half (no need to peel))

120 milliliters

vegetable oil

medium floury potatoes - such as Maris Piper (peeled and chopped into 1 inch chunks)

1/2 tsp

salt

1/2 tsp

ground black pepper

2 cloves

garlic (peeled and minced)

carrots (peeled and sliced into fine strips (use a mandoline if you have one))

1/2

a white cabbage (sliced into fine strips (use a mandoline if you have one))

small red onion (peeled and finely sliced)

3 tbsp

good quality mayonnaise

1 tbsp

salad cream

1/4 tsp

white pepper

100 g

gruyere cheese, grated//shredded

brioche burger rolls (sliced in half)

2 tbsp

olive oil

large handful of baby leaf lettuce leaves