Southern Pulled Brisket Sandwiches with Slaw & Buttered Corn

Steps

1. Cook corn. Toss corn on a lined oven tray with first measure of Southern spices and a drizzle of oil. Dot butter on top of corn and roast for 15-20 minutes, until golden. Keep some corn plain for fussier little foodies.
2. Prep onion, carrot & buns. Set buns aside.
3. Cook brisket. Heat a drizzle of oil in a medium pot (with a lid), on medium-high heat. Cook onion and carrot for about 3 minutes, until softened. Add remaining Southern spices and cook, stirring, for about 30 seconds, until fragrant.
4. Increase heat to high and add beef, hot water measure and brisket sauce. Bring to a simmer and cook on medium heat, covered, for 8-10 minutes, or until beef is tender. Remove lid and cook for about 2 minutes further, or until sauce has thickened. Pull beef apart using 2 forks and season to taste.
5. Meanwhile, prep slaw & heat buns. In a bowl, toss slaw with pickled bacon ranch dressing and season to taste. Place buns on an oven tray and heat on rack above corn for 5-7 minutes, until warm and crispy.
6. Serve buns filled with brisket, corn, slaw and remaining ranch dressing and brisket sauce.