• Preheat oven to 240°C/220°C fan-forced. • In a large baking dish, place slow-cooked beef brisket (including the packet liquid!) and the water (1/4 cup). Cover with foil and roast for 22 minutes. • Uncover, then turn beef over. Add All-American spice blend and BBQ sauce. Turn brisket to coat. Roast, uncovered, until browned and heated through, a further 8-10 minutes.

• While brisket is roasting, cut potato into fries. Roughly chop capsicum. • Place fries on one side of a second lined oven tray. Place capsicum on the other side. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 15-20 minutes. • Remove the tray from the oven. Top fries evenly with shaved Parmesan cheese. Bake until golden and crispy, a further 5 minutes.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms, until browned and softened, 6-8 minutes. • Slice each hot dog bun lengthways down the middle, three-quarters of the way through. Place buns directly on a wire oven rack and bake until heated through, 3 minutes. • Meanwhile, combine slaw mix, mayonnaise and a drizzle of olive oil in a medium bowl. Season.

• Shred or slice brisket in the baking dish, then add the mushrooms. • Fill each bun with a helping of creamy slaw, roasted capsicum and mushroom and BBQ beef brisket. • Sprinkle pickled jalapeños (if using) over fries. • Divide cheesy fries and hot dog buns between plates to serve. Enjoy!