The roast beef and gravy roll is a goddam Australian classic and I will fight you* if you think I’m wrong.

Imma fill that mother fucking roll with smoked brisket today because fuck me if that ain’t some damn tasty business to be filling a roll with. Also, we’re going to make Pauly’s really tasty pub style pepper sauce to anoint that beefy roll because it’s also just really fucking good and you need it in your life one way or the other.

I’m a little over excited by this whole thing that’s going on here, so I am sorry about that. It’s just the simple things that sometimes get me worked up the most.

I’ve got some Valium somewhere. That’ll sort it out.

If you wanted a little holiday from the Australian tuck shop classic you could board the flavour train to New Orleans and turn this into a po’ boy with the addition of shredded iceberg lettuce, tomato, pickles and mayonnaise; it will literally be that easy. If you like it Frenchy bistro styles you can use it to sauce your brisket frites, maybe with a little rocket and shallot salad on the side? You get the drift, right?

*I won’t actually be fighting anyone. I’m a lover not a fighter and I’m a lover of not fighting. I’m just talking smack to emphasise my point.

SMOKED BRISKET ROLL WITH PAULY’S PEPPER SAUCE

(per roll)

150 – 200 g smoked brisket, chopped and mixed with a little au jus
1 crusty roll

Stuff your hot brisket into your roll.
Dose that bad boy up with the correct amount of gravy for you.
Let your inner animal be free and serve extra gravy on the side for dipping.
Anyone with facial hair may want to consume this in a quiet spot away from others.

PAULY’S PEPPER SAUCE

(enough for roll and chips and steaks and more)

½ onion, diced
¼ cup brandy
1 tablespoon cracked black pepper
½ teaspoon chopped fresh thyme or rosemary
1 cup thick gravy (demi glaze powder best), prepared per packet instructions
½ cup cream
Salt

Sauté onion with a splash of oil in a pan over medium heat.
Season with a little salt.
Take your cheffy-nous to the next level and hit up the pan with a decent splash of brandy. Burn that mother fucker down.
Once your flames have died down add in pepper and rosemary or thyme, and give it a swirl, girl.
Add gravy and cream then reduce until it’s thick and extremely delicious.
Check seasoning you filthy animal
Once made it’s fair to dip your finger in to taste every time you walk past.