serves
8
cook
1 hour
serves
8
people
cooking
1
hour
Ingredients
Brisket
2kg Wagyu beef brisket, about half the whole brisket
2 cups honey, room temperature
2 tablespoons, finely chopped garlic
1 tablespoon sea salt
2 tablespoons smoked paprika
1 teaspoon cayenne chilli powder
¼ cup Dijon mustard
1 tablespoon ground cinnamon
1 tablespoon cracked black pepper
Barbecue sauce
1 cup favourite-brand barbecue sauce
½ cup preferred-brand tomato sauce
¼ teaspoon ground cinnamon
½ tablespoon white wine vinegar
½ teaspoon ground nutmeg
½ teaspoon smoked paprika
½ teaspoon cayenne chilli powder
Coleslaw
½ head white cabbage, stem, core and tough outer leaves removed
4 cups white vinegar
1 teaspoon salt
2 cups castor sugar
Instructions
To make the brisket, blend all ingredients thoroughly together and rub over brisket. Let marinate overnight if possible. Place in an ovenproof container and cover with foil.
Bake in a pre-heated 160°C for 4-6 hours, being sure that the bottom does not burn. The brisket will be done when the flesh pulls easily away with tongs. Cool and shred using fingers, discarding any coarse or fatty bits. It should yield between 4-6 cups of brisket meat. The meat can be stored in the refrigerator for up to 5 days when kept covered in marinade liquid.
For the barbecue sauce, blend evenly together and make sure to remove any lumps. Reserve and refrigerate. It can be refrigerated for up to 1 month.
To make the coleslaw, finely shred cabbage. Mix with other ingredients and refrigerate at least 1 hour before serving. Drain and toss with other mixed lettuces of your choice.
To serve, warm soft bread rolls, spread with aioli or mayonnaise (home-made or preferred store-bought products). Warm ½ cup brisket meat in oven or microwave for 2 minutes or until hot. Place onto bun, squirt with barbecue sauce and serve with coleslaw on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
