Barbecued beef brisket with banh mi pickles


  • Serves 12 - 14 people

A roll stuffed with slow-cooked meat goes down well at any party. If you prepare the meat in advance and need to reheat it, put it in a tray, wrap the tray in foil and place it in a barbecue to warm through. You may need to order the brisket ahead from your butcher. Begin this recipe a day ahead to marinate the meat.

  • 12-14 white crusty bread rolls, halved, to serve
  • Braised beef brisket
  • 250 ml (1 cup) sweet soy
  • 60 ml (¼ cup) Chinkiang vinegar (see note)
  • 3 garlic cloves, thickly sliced
  • 2 tbsp fish sauce
  • 1 tsp dried chilli flakes
  • 2 kg piece of point-end beef brisket
  • Pickled carrot, daikon and coriander salad
  • 500 ml (2 cups) aged rice vinegar
  • 320 gm caster sugar
  • 1 tbsp fish sauce
  • 4 carrots, cut into julienne
  • 1 daikon, cut into julienne
  • 3 bunches coriander, leaves picked
  • 6 spring onions, thinly sliced
  • 4 small red chillies, thinly sliced
  • Sambal mayonnaise
  • 150 gm (½ cup) mayonnaise
  • 1½ tbsp sambal belacan (see note)
01   For braised beef brisket, stir soy, vinegar, garlic, fish sauce and chilli flakes in a non-reactive container to combine, add meat, turn to coat and set aside to marinate (overnight). Preheat oven to 160C. Combine meat, marinade and 125ml water in a roasting pan, cover with baking paper, then foil and roast, turning meat occasionally, until tender (2¾-3¼ hours).
02   Meanwhile, for pickled carrot, daikon and coriander salad, bring vinegar, sugar, fish sauce, 3 tsp sea salt flakes and 125ml water to the boil in a saucepan, then set aside to cool. Add carrot and daikon and refrigerate until required. Just before serving, drain pickling liquid and toss vegetables in a bowl with coriander, spring onion and chilli.
03   For sambal mayonnaise, stir ingredients in a bowl to combine and set aside.
04   To serve, shred brisket and stuff into rolls with pickled carrot, daikon and coriander salad and a little sambal mayonnaise and serve.
Note Chinkiang vinegar is a black Chinese vinegar made from glutinous rice, water and salt. It's available from select Asian grocers; the Gold Plum brand is one of the best. Sambal belacan is roasted sambal infused with shrimp paste; it's available from select Asian grocers.
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