You’ll Need
400g frozen skin-on fries
350g cooked smoked brisket, sliced or shredded
150g mature cheddar, grated
50g mozzarella, grated
1 small onion, finely sliced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp sea salt
½ tsp cracked black pepper
For The Pitmaster Gravy
300ml beef stock
1 tbsp gravy granules
1 tsp Worcestershire sauce
1 tsp wholegrain mustard
½ tsp cracked black pepper
½ tsp onion powder
To Finish
2 spring onions, finely sliced
Optional But Dangerous
Crispy fried onions
Pickled jalapeños
Garlic mayo
Extra BBQ sauce
Method
Preheat your air fryer to 200°C.
Cook the fries for 18–20 minutes, shaking every 5–6 minutes until deeply golden and crisp.
Meanwhile, warm the brisket in a foil tray with the olive oil, smoked paprika, garlic powder, sea salt, and black
pepper for 5–6 minutes until hot.
Cook the sliced onion alongside the brisket until softened and lightly caramelised.
In a saucepan, whisk together the beef stock, gravy granules, Worcestershire sauce, wholegrain mustard,
cracked black pepper, and onion powder.
Simmer gently until thick, smooth, and glossy.
Pile the cooked fries into a foil tray or serving dish.
Scatter over the hot brisket and onions.
Cover generously with the cheddar and mozzarella.
Return to the air fryer at 180°C for 3–4 minutes until the cheese is bubbling and fully melted.
Pour the hot peppered gravy generously over the top.
Finish with spring onions, crispy fried onions, jalapeños, garlic mayo, or a drizzle of BBQ sauce if using.
Serve immediately while everything is hot, cheesy, and gloriously smothered.