Ingredients
13 total- 4 tbsp oyster sauce
- 1 tbsp garlic granules
- 50g barbecue seasoning
- 1.2kg beef brisket, unrolled
- 100g carrots, cut into matchsticks
- 100g mooli, cut into matchsticks
- 4 (approx.) limes, juiced to give 100ml
- 2 tbsp caster sugar
- 8 small baguettes or tiger rolls, halved, fluffy middles pulled out
- 150g coarse pork, chicken or mushroom pâté
- 6 tbsp sriracha mayo
- 1 small handful coriander, leaves picked
- 1 small handful mint, leaves picked
Method
5 stepsStep 1
Combine the oyster sauce, garlic granules and barbecue seasoning; rub all over the brisket. Marinate overnight in the fridge.
Step 2
Prepare the barbecue for indirect cooking by banking the lit charcoal to one side, leaving the other side free. The barbecue is ready when the flames have died down, leaving hot embers (around 107°C). Or preheat the oven to 110°C/90°C fan/gas ¼. (For an extra-smoky brisket, soak 100g wood chips in water for 30 mins; wrap in foil and poke a few holes in the top. Place on the coals of your barbecue or on a low oven shelf while the brisket cooks.)
Step 3
Place the brisket fat-side up on the barbecue over indirect heat (or on a wire rack set over a roasting tin in the oven) and cook for 6 hrs or until meltingly soft. Leave to rest for 1 hr, lightly covered with foil, then slice against the grain.
Step 4
Meanwhile, put the carrots, mooli, lime juice and sugar in a bowl; toss well. Set aside to pickle for at least 30 mins or up to 3 days.
Step 5
To assemble, spread the baguettes or rolls with pậté and stuff with the brisket, pickled veg, mayo, coriander and mint. Get stuck in.