PULLED BBQ BEEF BRISKET HOT CROSS BUNS
PULLED BBQ BEEF BRISKET HOT CROSS BUNS
fb, auto;--cyv3zq: 45.87px;--gjplxq: 1.4;--s8nbea: p;line-height: 64px">The low-and-slow comfort of Asian BBQ Pulled Brisket, dripping with soy, ginger, and star anise, piled high onto a toasted, lightly spiced hot cross bun. It’s the ultimate balance of sweet, savory, and spicy.
Ingredients
- Ingredients:
- 2 kg Chalmar Boneless Brisket
- 3 - 4Tbsp Barbecue Spice
- 1 Red Onion (peeled and finely sliced)
- 3 cloves Garlic (peeled and finely chopped)
- 450ml Barbecue Sauce (We used Flaming Thai Asian Sticky Barbecue Sauce, available at Checkers and Pick ‘n Pay,)
- 2 cups Water
Instructions
- Method:
- Preheat the oven to 190˚C.
- Rub the barbecue spice over the brisket.
- Place the sliced onion and garlic into the slow cooker and lay the brisket on top. (You may want to slice it into two pieces, so it fits comfortably.)
- Pour over the barbecue sauce and water, turn to coat all sides and press down to ensure the brisket is submerged. Cover with a tight-fitting lid and cook on high (turning every 2 hours) for 8–10 hours, or until the meat is tender and falling apart (If your lid isn’t tight-fitting, place a sheet of baking paper under the lid to help seal in moisture).
- Once cooked, skim off any excess fat from the surface of the sauce using a large spoon.
- Remove the brisket and, using two forks, pull the meat apart.
- Pour the cooking liquid into a saucepan and reduce over until thickened into a rich, sticky sauce that coats the back of a spoon. Pour the sauce over the pulled meat and mix well to combine.
- To make the slaw, place the slaw mix into a bowl, add the white wine vinegar and mayonnaise, and toss to combine.
- To serve:
- Halve the hot cross buns, and toast if desired. Spread both the top and bottom halves generously with mayonnaise or perinaise.
- Top with slaw and a generous portion of pulled barbecue brisket.
- Garnish with spring onions and serve.
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