Tom Kerridge makes pulled beef brisket in a milk bun for a crowd pleaser on Tom Kerridge Best Ever Dishes.

Tom says: “I call this beef version of pulled pork the ‘ultimate sandwich’. It may take a while, but it will be worth the wait. Serve with coleslaw.”

The ingredients for the brisket: 2 tbsp coriander seeds, 2 tbsp cumin seeds, 1½ tbsp yellow mustard seeds, 1 tbsp black peppercorns, 1 tbsp dark brown sugar, 1 tbsp smoked paprika, 1 tsp cayenne pepper, 2kg whole piece of brisket beef and 400ml beef stock.

For the barbecue sauce: 250ml cabernet sauvignon vinegar, 75g soft dark brown sugar, 75ml bourbon whisky, 75ml cola, 250ml tomato ketchup, splash Worcestershire sauce and 200ml cooking juices from the beef brisket or beef gravy.

For the milk buns: 600g plain flour, 15g fresh yeast or 1 x 7g sachet of fast-action yeast, 20g salt, 40g caster sugar, 375ml whole milk, 30g butter, vegetable oil, for greasing, 1 large free-range egg, beaten, 1 tsp sesame seeds and 1 tsp flaky sea salt.