Tom Kerridge's Pulled Beef Brisket Buns

1. Preheat the oven to 190°C/Gas Mark 5. Put the coriander, cumin and mustard seeds, and the peppercorns, into an ovenproof frying pan and bake until toasted and fragrant. This should take 5 minutes or so. Remove from the oven or pan, tip them onto a plate and cool, then crush into a fine powder with a pestle and mortar. 

2. Add the sugar, paprika and cayenne and mix. Rub this mixture all over the brisket and place in a plastic container. Scatter over any remaining spice mixture cover with a lid or cling film. Refrigerate overnight.

3. The next day, preheat the BBQ to 110c. Pour the beef stock into a lined roasting tin, put the brisket on top and then cover tightly with tin foil. Cook for 6-8 hours, checking from time to time that the beef stock hasn’t evaporated. 

4. If it looks a little low, add some water. The beef should be very tender. Remove from the oven and leave to rest with the tin foil on for 30 minutes.

5. To make the barbecue sauce, pour the vinegar and sugar into a saucepan and bring to the boil. Turn the heat down and slowly reduce the mixture by half. Add the ketchup, gravy, bourbon, treacle, and Coca-Cola and bring back to the boil. Turn the heat down and simmer very slowly for 15 minutes. While this is happening, remove the brisket from the tray and, with a fork, break up all the meat into flakes. Add the meat to the simmering pot, along with any juices left in the roasting tin. Season with a good splash of Worcester sauce. 

6. To make the coleslaw, slice the red onions, Spanish onion, radish, and white cabbage very thinly and place in a large mixing bowl. Add the spring onions and chives. Mix in the mayonnaise, mustard, herbs, and black pepper until well combined. 

7. Remove the foil from the brisket and begin to pull the meat apart with 2 forks. Add the BBQ sauce and mix well. 

Serve the pulled beef and coleslaw with some soft white rolls and some dill pickles and extra American mustard.