- 12-14 white crusty bread rolls, halved, to serve
Braised beef brisket
- 250 ml sweet soy (1 cup)
- 60 ml Chinkiang vinegar (see note) (¼ cup)
- 3 garlic cloves, thickly sliced
- 2 tbsp fish sauce
- 1 tsp dried chilli flakes
- 2 kg piece of point-end beef brisket
Pickled carrot, daikon and coriander salad
- 500 ml aged rice vinegar (2 cups)
- 320 gm caster sugar
- 1 tbsp fish sauce
- 4 carrots, cut into julienne
- 1 daikon, cut into julienne
- 3 bunches coriander, leaves picked
- 6 spring onions, thinly sliced
- 4 small red chillies, thinly sliced
- 150 gm mayonnaise (½ cup)
- 1½ tbsp sambal belacan (see note)
- 1For braised beef brisket, stir soy, vinegar, garlic, fish sauce and chilli flakes in a non-reactive container to combine, add meat, turn to coat and set aside to marinate (overnight). Preheat oven to 160C. Combine meat, marinade and 125ml water in a roasting pan, cover with baking paper, then foil and roast, turning meat occasionally, until tender (2¾-3¼ hours).
- 2Meanwhile, for pickled carrot, daikon and coriander salad, bring vinegar, sugar, fish sauce, 3 tsp sea salt flakes and 125ml water to the boil in a saucepan, then set aside to cool. Add carrot and daikon and refrigerate until required. Just before serving, drain pickling liquid and toss vegetables in a bowl with coriander, spring onion and chilli.
- 3For sambal mayonnaise, stir ingredients in a bowl to combine and set aside.
- 4To serve, shred brisket and stuff into rolls with pickled carrot, daikon and coriander salad and a little sambal mayonnaise and serve.