Recipe: Pulled Beef Brisket Hawker Rolls

Wow, this one is a goodie! Pair this easy, weeknight recipe with our 2021 Blue Eyed Boy Shiraz.

INGREDIENTS

• 1.5kg/3.3lbs of beef brisket
• 2 cups of chicken stock
• 1 x 400ml/13.5oz of coconut cream
• 2 x tbsp red curry paste
• 4 x spring onions
• 1 x cucumber de-seeded & finely sliced
• 1 x handful of bean sprouts
• 1 x handful of mint
• 1 x handful of coriander/cilantro
• 1 x lime
• 1 x tbsp fish sauce
•  2 x tbsp chilli oil

TO SERVE   

• 5 x roti bread (make your own or store bought)
• chilli mayo

PAIRED WITH

• 2021 Blue Eyed Boy Shiraz

RECIPE

1. Preheat oven to 140°C/280°F before heating some oil on the stove & browning off your beef brisket on both sides.
2. Pop the browned beef brisket into a casserole dish, add in the chicken stock, coconut cream and red curry paste.
3. Place in the oven with the lid on for 6 hours to let it do it’s thing.
4. After 6 hours, remove from the oven and using two forks gently pull your brisket apart & stir through the juices. Leave to cool.
5. Prep the salad by finely slicing the spring onions, coriander & mint before adding to a bowl with a handful of bean sprouts and the cucumber.
6. Add the zest and juice of the lime, fish sauce and chilli oil before giving it a good toss.
7. Cook your roti bread as per packet instructions.
8. To plate up, grab your roti bread & spread with some chilli mayo before adding your beef brisket & salad mixture. Wrap your roti and pair with a glass of our Mollydooker Blue Eyed Boy Shiraz!

Recipe by Nick Pearce:View Instagram