Slow cooked corned beef and brown sauce sandwich

For the beef brisket

1. In a slow cooker, add all of the ingredients and cook on high for 3.5 hours (use a fork to check that its cooked, the meat should fall apart). Remove the beef from the cooking stock and tear apart using two forks. Set aside and allow to cool. If cooking on a hob, follow the same method, but ensure that the stock is covering the beef for the cooking time and reduce the heat if necessary.

For the red cabbage

1. Place the sliced cabbage in a bowl. Bring the vinegar, sugar, water and salt to the boil and pour over the cabbage. Allow to cool.

For the brown sauce

1. Add the dates, apples, garlic, shallot, spices, vinegars, sugars, water and seasoning to a pot and cook on a gentle heat on the stove, stirring every 10 minutes. Cook for a total of 45 minutes adding more water if required. Blitz in a food processor and pass through a sieve. Allow the sauce to cool down before serving.

Assembling the sandwich

1. Slice the bread and butter it on both slices. Spread a layer of brown sauce on both slices and fill with the corned beef, pickled cabbage and salad leaves.