slow-cooked honey Sriracha brisket sliders
- 2 tablespoons extra virgin olive oil
- 3 brown onions, sliced
- ¼ cup (60ml) Sriracha hot chilli sauce
- 6 sprigs oregano
- ¼ cup (90g) honey
- 1½ cups (375ml) tomato passata (purée)
- 1½ cups (375ml) good-quality beef stock
- sea salt and cracked black pepper
- 1.3kg beef brisket, trimmed and cut into 3 pieces
To serve
- halved brioche slider buns and whole-egg mayonnaise
- Place a large deep round ovenproof frying pan over medium heat. Add the oil and onions and cook for 5–7 minutes or until soft. Add the Sriracha, oregano, honey, passata, stock, salt and pepper and bring to a simmer.
- Add the brisket, cover with a tight-fitting lid and cook over medium–low heat for 3 hours, turning the brisket halfway, until it is tender and falls apart.
- Remove the brisket from the sauce and bring the sauce to a simmer. Cook for 15–20 minutes or until reduced and thickened.
- While the sauce is simmering, shred the brisket using forks. Toss the brisket through the sauce.
- Spread each brioche bun base with mayonnaise and top with the brisket, then sandwich with the bun top. Serves 6
© DONNA HAY GROUP
