Beef brisket rolls with beer-braised onions

Step 1

Preheat the oven to 200°C, gas mark Prepare thebrisket according to pack instructions: empty the meatand liquor into the foil container, cover with foil and cookfor 30 minutes. Add the ciabatta rolls to the oven for thefinal 10 minutes of cooking.

Step 2

Meanwhile, heat the oil over a medium-high heat in alarge sauté pan or saucepan for which you have a lid. Addthe onions and a pinch of salt; cook, covered, for 10 minutes,stirring occasionally. Uncover and cook for 5 minutes moreuntil golden. Add the beer and simmer vigorously untilalmost all the liquid has evaporated (about another10 minutes). Stir in the mustard and 1 tsp honey; set aside.

Step 3

Use a vegetable peeler to pare the cucumber in longstrips, stopping when you get to the core. Mix the remaining1⁄2 tsp honey, vinegar, dill and a pinch of salt in a mixing bowland toss the cucumber in the dressing.

Step 4

Split open the ciabatta rolls, spread with the mayonnaiseand spoon on the onions. Thinly slice the beef and arrangeon top. Lift the cucumber from the dressing and pile ontop. Serve with extra mustard and a glass of beer, if liked.