1. Mix together the smoked paprika, cayenne pepper, maple sugar and Maldon salt
2. In a cast iron casserole pan, add some olive oil and heat until smoking, seal brisket and cover with seasoning
3. Add roughly chopped shallots and enough beef stock to half cover the beef
4. Cook in the oven 170c for 2 hours. (Keep the sticky shallot and cooking juices)
5. After 45 minutes, check the stock level and turn the beef once
6. Mix sugar and apple cider vinegar together and add boiling water – stir until sugar has dissolved and transfer into a clean glass jar
7. Slice the cucumbers lengthways, thinly and place into the jar with pickling liquid
8. Smoke the cooked Brisket on a BBQ 2-3 minutes on each side

Build the sandwich

1. Spread some of the sticky shallot jus onto the sliced sourdough
2. Place slices of chicory on top
3. Slice and drape the beef over the red chicory
4. Dress the beef with horseradish cream according to taste.
5. Place pickled cucumbers over beef and garnish with fresh herbs of your choice
6. Serve with a glass of PepperBox Shiraz and enjoy!