Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Slow Cooked Beef Brisket Sliders with Fennel & Apple Slaw & Harissa Mayonnaise Recipe

Slow Cooked Beef Brisket Sliders with Fennel & Apple Slaw & Harissa Mayonnaise Recipe

Slow Cooked Beef Brisket Sliders with Fennel & Apple Slaw & Harissa Mayonnaise Recipe

This tender Slow Cooked Beef Brisket Sliders with Fennel & Apple Slaw & Harissa Mayonnaise Recipe will take your next BBQ to the next level.

Slow Cooked Beef Brisket Sliders with Fennel & Apple Slaw & Harissa Mayonnaise Recipe

Serves 4 

Brisket

  • 1 pack Silver Fern Farms Beef Brisket
  • 1 pack Silver Fern Farms Beef Brisket 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

 

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

 

How to make this Slow Cooked Beef Brisket Sliders with Fennel & Apple Slaw & Harissa Mayonnaise Recipe: 

1. Rub the Silver Fern Farms Beef Brisket with the olive oil and sprinkle the Silver Fern Farms Beef Brisket 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.

2. 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.

3. To prepare the slaw, place the red cabbage, green cabbage, shaved fennel, apple, spring onions, coriander and pomegranate seeds into a bowl.

4. 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.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2020. All Rights Reserved

Web Design Sydney