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Grandma’s brisket in pita pockets with slaw, hot sauce & pickles

serves
10
prep
10 mins
cook
4½ hrs
difficulty
Easy
ingredients
  • 3kg Nature’s Fresh beef brisket, trimmed of excess fat
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp Cajun seasoning
  • 4 onions, finely sliced
  • 12 cloves garlic, crushed
  • 1L red wine
  • 4 cups fine cut coleslaw
  • ½ bunch basil leaves, finely sliced
  • toasted pita pockets, hot sauce, aioli and sliced pickles, to serve
method
  • Preheat oven to 150°C. Sear the brisket on a hot griddle in the olive oil, until well-browned. Rub with Cajun seasoning. Arrange the onions and garlic in a roasting pan, place the brisket on top, then pour the wine over. Cover with foil then bake for 4 hours, until tender.
  • Mix the coleslaw and basil, then spoon into pita pockets. Shred the brisket and add to the pitas, then top with hot sauce, aioli and pickles.
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