Barbera Brisket Buns

Name: Barbera Brisket Buns
Prep time: THMS
Cook time: THMS
Ingredients: 1 jar Sacla’ Barbera Sauce with Rich Barbera Red Wine; 5kg beef brisket; 2 fennel bulbs; 2 granny smith apples; 80g greek yogurt; Juice 1 lemon; ½ tsp. wholegrain mustard; 1 tsp. clear honey; 1 tbsp. olive oil, plus extra to drizzle; 2 tbsp. pickled gherkin slices, drained; 6 brioche buns; 6 tbsp. mayonnaise; Salt & pepper

Low, slow cooking means the beef is fall apart tender and full of Barbera wine flavour. Add zing and pep with an oh so easy slaw.

Prep Time

20 mins

Cook Time

4 hours 30 mins

Serves

Ingredients

1 jar Sacla’ Barbera Sauce with Rich Barbera Red Wine
5kg beef brisket
2 fennel bulbs
2 granny smith apples
80g greek yogurt
Juice 1 lemon
½ tsp. wholegrain mustard
1 tsp. clear honey
1 tbsp. olive oil, plus extra to drizzle
2 tbsp. pickled gherkin slices, drained
6 brioche buns
6 tbsp. mayonnaise
Salt & pepper

Recipe products

How to make the recipe

Step 1

Heat the oven to 160°C/140°C fan. Stir the Barbera Sauce with 200ml water and pour over seasoned brisket in a deep roasting tin. Cover with baking paper and 2 layers of foil, folding the edges around. Cook in the oven for 2½ hours.

Step 2

Turn the brisket over and baste with the sauce. Reseal and bake for another 1½ hours, until very tender. Rest for 15 minutes.

Step 3

Meanwhile, finely shred the fennel, and core and finely slice the apples. Put the yogurt, lemon juice, mustard, honey, oil and salt and pepper in a large bowl and whisk together until smooth. Add the fennel, apple and gherkins and stir everything together.

Step 4

Halve the brioche buns then toast the cut sides in a lightly oiled frying pan over a medium heat. Spread 1 tbsp. mayo on the bottom halves of each bun. Slice the brisket against the grain and pile into buns, spooning over some sauce from the tray. Top with a good spoonful of slaw then finish with the top bun. Lightly press together to serve.