4
Easy
10 minutes
20 minutes
1. Heat the brisket according to package instructions. Shred and mix with the Texanstyle BBQ sauce. Serve on the toasted bread rolls with the coleslaw and crinkle-cut chips.
2. To make the coleslaw, finely shred the cabbage and place in a large bowl. Add the carrots and coleslaw dressing and mix well.
3. To make the crinkle-cut chips, heat the oil in a saucepan. Peel and wash the potatoes. Slice into rounds using a crinkle-cut kitchen tool and submerge in cold water. Pat dry on a clean kitchen towel, then fry in the oil until golden brown and crispy. Drain on kitchen paper and sprinkle with salt before serving.
