LETTUCE CUPS

For a tasty extra for this menu, use 2 cos (romaine) lettuce heads to make lettuce cups. Carefully angle a knife downwards into the side of lettuce above the stem, continue the whole way around, then pull the knife out. This makes it much easier to remove each leaf without splitting. Wash and dry leaves carefully, then serve in a bowl for people to fill with a little pulled brisket, pickled cabbage and beet slaw. Serves 8.