SLOW-COOKED CHIPOTLE BEEF BRISKET ROLLS

ender beef brisket slow-cooked in a sweet and spicy chipotle sauce, delicious served in brioche buns with a zingy lime slaw.

The first time I cooked brisket I invited a bunch of family and friends over, cooked it on a crappy barbecue without a temperature gage and presented my guests with something closely resembling a leather shoe. It took me a few years to muster up the courage to give it another go and when I did, I was surprised to find it’s actually really easy to cook - when done slow and low and in the oven! Recipe for this easy and super tender beef brisket is up on the blog.

This post is in collaboration with the lovely folk at Silver Fern Farms. 

INGREDIENTS

Brisket
2 tablespoons olive oil
2 x 500g packs of Silver Fern Farm Beef Briskets, cut 
 into 4cm wide slices
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
2 cloves garlic, crushed
2 cups chicken stock
1/4 cup barbecue sauce
4 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon chipotle chilli in adobo sauce 

Chipotle Sauce
1/2 cup barbecue sauce
1/4 chipotle sauce
1 tablespoon vinegar
1 tablespoon brown sugar

Slaw
1 small savoy cabbage, shredded
1/2 red onion, thinly sliced
1 small carrot, peeled and julienned
1/4 cup fresh coriander, chopped
1 lime, zest and juice
2/3 cup mayonnaise
1 clove garlic, minced 

To Serve
Brioche buns, grilled
Pickled jalapeños
Fresh Coriander
Mayonnaise
Chipotle Sauce

METHOD

Heat the oven to 160ºC.

Heat oil in a large heavy based casserole dish. Brown the brisket in batches of 4 - 5 pieces at a time, do not overcrowd the pan.

Add all the beef to the pan along with the remaining brisket ingredients and bring to a simmer. Cover with a lid and place in the oven for 6 hours or until brisket is tender and coming apart.

Once cooked, remove the meat from the dish. Add the chipotle sauce ingredients to the dish, along with all the juices the brisket cooked in, and bring to a simmer.  Once sauce has thickened, add the eat back to the dish and gently pull the meat apart with two forks.

Mix together slaw ingredients.

Serve brisket in brioche rolls with slaw, pickled jalapeños, mayonnaise and extra chipotle sauce.