2kg Mick's Meat Barn fresh Beef Brisket
1 tablespoon extra virgin olive oil
1 litre Campbell’s Real Stock chicken
1/2 cup brown sugar
1 cup passata
1 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon dried rosemary
4 garlic cloves, crushed
1/2 cup sour cream
1/3 cup whole-egg mayonnaise
2 tablespoons apple cider vinegar
2 green apples, cut into matchsticks
1 1/2 cups finely shredded red cabbage
3 green onions, thinly sliced
2 carrots, cut into matchsticks
30 brioche slider rolls, split, toasted
Step 1 - Preheat oven to 180C (160C fan-forced).
Step 2 - Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Season beef with salt and pepper. Add to pan. Cook for 5 minutes each side or until browned.
Step 3 - Combine stock, sugar, passata, mustard, honey, onion powder, paprika, rosemary and garlic in a large jug. Add stock mixture to pan. Cover. Bring to a simmer. Transfer to oven. Bake for 3 hours. Uncover. Turn beef. Cook for a further 1 hour or until beef is very tender.
Step 4 - Transfer beef to a large bowl. Place casserole dish over medium heat. Cook for 10 minutes or until sauce reduces and thickens.
Step 5 - Using two forks, shred beef, discarding fat. Add half the sauce to beef. Stir to combine.
Step 6 - Combine sour cream, mayonnaise and vinegar in a large bowl. Season with salt and pepper. Add apple, cabbage, onion and carrot. Toss to combine.
Step 7 - Sandwich beef, slaw and remaining sauce in brioche buns.