• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging the over beef. Cover with foil and roast for 15 minutes. • Remove from oven and uncover. Add diced bacon, All-American spice blend and BBQ sauce, then turn beef and bacon to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.

• While the brisket is baking, cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide fries between two trays.

• While the fries are baking, grate carrot. • In a large bowl, combine shredded cabbage mix, carrot, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • When the fries have 5 minutes remaining, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Shred beef brisket using two forks. • Spread burger bases with dill & parsley mayonnaise. • Top with some slaw and BBQ bacon and beef brisket. Serve with fries and any remaining slaw. Enjoy!