Tex Mex style pulled beef sliders with a quick pickle
800g beef brisket (in one piece)
2 tablespoons (40ml) olive oil
4 cloves garlic, peeled and finely chopped
2 small (160g) brown onions, peeled and sliced
1 tablespoon finely chopped pickled jalapeno
2 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
¼ cup (60ml) white wine vinegar
1 tablespoon brown sugar
1 dried bay leaf
1/3 cup (80ml) white wine vinegar
2 teaspoons sugar
½ teaspoon salt
½ red onion, finely sliced
½ lebanese cucumber, sliced
4 large or 8 small bread rolls
½ Iceberg lettuce, shredded
½ cup coriander leaves
Preheat oven to 170°C (150°C fan-forced).
Heat oil in an ovenproof baking dish with a tight fitting lid over medium high heat. Add garlic, onion, jalapenos and spices and cook for 4-5 minutes, stirring frequently or until onions begin to soften. Add vinegar and boil until almost all evaporated. Add 1 cup (250ml) water, sugar and bay leaf and stir to combine.
Season the beef generously with salt and pepper. Place beef on top of onions and spoon over sauce. Cover and cook in the oven for three to four hours or until very tender. Test to ensure it can be easily shredded with a fork.
Meanwhile make the pickle by combining vinegar, sugar and salt in a bowl and stir until sugar dissolves. Pour over onion and cucumber, cover and refrigerate for at least 15 minutes to marinate.
To serve, shred beef with fork and mix through the spices and juices from the pot. Top bread rolls with beef, pickle, coriander leaves, lettuce and mayo if desired.
Lyndey’s note: This can be easily made in a slow cooker and cooked for 6 to 8 hours on low.
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Lyndey Milan, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she been instrumental in changing the way Australians think and feel about food and wine for over 25 years.