DESCRIPTION:
Savor family feasts daily with Pulled Brisket Buns! This budget-friendly recipe features melt-in-your-mouth brisket slow-cooked with garlic, onion, and Odd Bins red wine. Serve on soft or brioche buns, topped with cucumber ribbons and pickled red onion. Perfect for 8–10, it's ultimate winter comfort food.
INGREDIENTS:
For the Brisket
1.2kg – 2kg brisket (on- or off-the-bone)
4 garlic cloves; smashed
1 onion; quartered
1 glass Odd Bins Merlot, Pinotage or Shiraz
3 Tbsp. (45ml) brown sugar
1 Tbsp. (15ml) balsamic vinegar
4 sprigs thyme
2 cups (500ml) hot beef stock
¼ cup (60ml) tomato sauce
1 Tbsp. (15ml) cornflour
Salt and pepper
For the Buns:
12 soft or brioche rolls
1 cucumber; sliced into ribbons with a vegetable peeler
1 cup pickled red onion
1 cup (250ml) creamy mayonnaise or sour cream
METHOD:
- Turn the slow cooker on high.
- Add the brisket, season and add the rest of the ingredients.
- Put the lid on, let it come to a simmer and cook for 4 – 5 hours, or until the meat is tender. If it isn’t tender yet when you check, simply cook it a little longer.
- Remove the brisket from the slow cooker and when cool enough to handle, roughly shred the brisket with meat forks or two forks (it shreds better when warm so don’t let it cool down all the way).
- Spoon the excess fat off the juices left in the slow cooker. Strain the juices into a saucepan. Dissolve the cornflour in 3 tbsp. cold water and whisk into the juices.
- Adjust the seasoning and stir through the shredded brisket.
- Assemble the rolls with generous helpings of shredded beef, cucumber ribbons, pickled red onion, and mayonnaise or sour cream.