AT A GLANCE
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.
|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.