Christmas Salt Beef Bagel with Pepsi MAX

Christmas gives us some of our favourite foods, but this take on a classic Christmas sandwich may just turn a few heads, and raise a few eyebrows!

Done in 3 hours

Serves 4

Dish by Ori Goldberg

Ingredients

Christmas salt beef brisket:

1.2-1.8kgbeef brisket

1 garlic, halved

2onions, halved

2carrots, cut into chunks

2celery stalks, cut into chunks

2parsnip, cut into chunks

1 orange, peel

1 tspmixed peppercorns

1 tspcoriander seeds

large bunch of fresh parsley, thyme and rosemary

2 bay leaves

2 tspsalt

Braised red cabbage:

1red cabbage, shredded

2 cooking apples, grated

2red onions, finely chopped

3 tbspcider vinegar

2 tbsphoney

100ml red wine or cranberry juice

1orange, juiced

salt and pepper to taste

Seasonal greens:

1 packcable nero (or other kale or greens)

2 tbspolive oil

4garlic cloves, sliced

3shallots, cut into rounds

4 sage leaves, finely chopped

20mlwhite wine

salt and pepper, to taste

To serve:

bagels

cranberry sauce

creamed horseradish

It's way too cold to be out and about playing football this festive season, so how about making this deliciously fat Christmas Salt Beef Bagel instead! Packed to the brim in festive brines salt beef, braised cabbage and kale, oh and not forgetting loads of cranberry sauce and horseradish cream!

Method

For the salt beef, add our pre-cured brisket into a large saucepan, full of all our aromatics and base veggies. Fill this with cold water, and bring to a simmer - around 20 minutes. Once simmering, turn the heat down to the lowest, and allow to cook for another 1.5-2 hours depending on the weight.. The meat should be folk tender.

Once done, allow the brisket to sit in the hot cooking liquid for 20-30 minutes, before carving.

For our braise cabbage, sauté onions and apples in a little olive oil oil, with salt and pepper until translucent, soft and sweet. Deglaze the pan with vinegar, orange juice and wine/cranberry juice. Season with honey, salt and pepper and cook for 30-45 minutes, until the cabbage is soft and the cooking liquid has thickened.

Our seasonal greens are very simple, sautéing garlic and shallots lightly in oil, season with salt and pepper, and cook until sweet and slightly caramelised, before adding in our cavil Nero, wine and letting this steam with a lid on for 5 minutes, or until the cavil Nero has wilted.

Once all our cooked bits are ready, it's time to assemble this neo-christmas sandwich! Start with cranberry sauce on the bottom of the sandwich, followed by the seasonal greens, our salt beef, then our braised red cabbage, and a generous spoonful of creamed horseradish.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!