INGREDIENTS:
15 brioche slider buns or 4 large brioche buns
1kg beef brisket
500ml chicken stock
½ cup passata
½ tbsp Dijon mustard
1 tbsp honey
½ tbsp smoked paprika
2 cloves garlic (crushed)
¼ cup sour cream
¼ cup whole egg mayonnaise
1 green apple (cut into matchsticks)
1 carrot (cut into matchsticks)
1 cup red cabbage (finely shredded)
1 tbsp coriander leaves (chopped)
Pantry
1 tsp dried rosemary
1 tbsp apple cider vinegar
1 tbsp olive oil
¼ cup brown sugar
INSTRUCTIONS:
1 Preheat oven to 180C
2 Heat oil in a large heavy-based casserole dish over med-high heat. Season beef with salt and pepper, add to pan and cook for 5 mins each side until browned.
3 Combine stock, sugar, passata, mustard, honey, paprika, rosemary and garlic in a large jug. Add stock mixture to pan, cover and bring to a simmer. Transfer to oven, bake for 3 hours then uncover and turn beef. Return to oven for a further 1 hour or until beef is very tender.
4 Transfer beef to a large bowl. Place casserole dish of sauce over medium heat. Cook for 10 mins or until sauce reduces and thickens.
5 Using 2 forks, shred beef discarding fat. Add half the sauce to beef and stir to combine.
6 Combine sour cream, mayonnaise and vinegar in a large bowl then season with salt and pepper. Add apple, cabbage, carrot and coriander. Toss to combine.
7 Sandwich beef, slaw and remaining sauce in brioche buns.
