These tender Slow-Cooked Beef Brisket Sliders with Fennel and Apple Slaw and with Harissa Mayonnaise will take your BBQ to the next level. Flavoured with Jerk Seasoning, a Jamaican spice mix, that dates back to colonial rule in the 1600s, giving the Beef Brisket a sweet, tangy hot taste.
Slow-Cooked Beef Brisket Sliders with Fennel and Apple Slaw with Harissa Mayonnaise Recipe
Serves 4
Ingredients:
500g Beef Brisket
2 Tbsp Jerk Spice mix
1 tbsp olive oil
2 garlic cloves, chopped
3⁄4 cup beef stock
1⁄4 cup cider vinegar
2 tbsp brown sugar
1⁄4 cup mayonnaise
1 – 2 tbsp harissa
12 slider buns, cut in half
Fennel and Apple Slaw
1⁄4 red cabbage, thinly sliced
1⁄4 green cabbage, thinly sliced
1 small fennel bulb, shaved
1 green apple, thinly sliced
2 spring onions, sliced
1⁄4 cup chopped coriander
1⁄2 cup pomegranate seeds
Method:
Rub the Beef Brisket with the olive oil and sprinkle the Jerk Spice Mix over both sides. Heat a frying pan over medium heat and sear the brisket on all sides, until it is golden brown. Place in a slow cooker or in an oven dish lined with several layers of foil. Ensure the foil pieces are long enough to fold over and seal the meat and liquid tightly.
Add a little extra oil to the pan if necessary and add the garlic. Cook for 1 minute then add the beef stock, cider vinegar and brown sugar. Bring to the boil. Pour the liquid into the slow cooker or foil parcel. Cover with a lid or fold over the foil to seal tightly. Cook in the slow cooker on low for 7 to 8 hours or in an oven at 140°C for 5 to 6 hours, until the meat is very tender and pulls apart. Turn halfway through cooking.
To prepare the slaw, place the red cabbage, green cabbage, shaved fennel, apple, spring onions, coriander and pomegranate seeds into a bowl.
Combine the mayonnaise and harissa. Shred brisket with two forks. Spread some of the harissa mayo onto each slider bun. Top with brisket and slaw.
