Beak & Sons Slow Cooked Smoked Beef Brisket Sliders with Sriracha Coleslaw
Beak & Sons Slow Cooked Smoked Beef Brisket Sliders with Sriracha Coleslaw
Beak & Sons crafts premium, sous-vide meats that make life easy for Aussie families. With high-quality Australian proteins, time-tested recipes and pre-prepared convenience, the slow-cooked dishes like Smoked Beef Brisket and Ready to Pull Pork Shoulder deliver restaurant-quality flavour, ready to heat and enjoy in under 30 minutes. Available at selected stores across Australia.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 pack Beak & Sons Slow Cooked Smoked Beef Brisket
- 4 brioche buns, sliced in half for serving
- Sriracha Mayo Coleslaw
- 300g green cabbage, finely shredded
- 200g purple cabbage, finely shredded
- 150g carrot, grated or julienned
- 50g red onion, thinly sliced
- 20g spring onion, thinly chopped
- Quick Brine
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp white vinegar
- 200mL hot water
- Dressing
- 200g mayonnaise
- 20–30g Sriracha sauce (adjust according to your desired heat level)
- 1 tbsp & 1 tsp lemon juice
- ½ tsp garlic powder
Method
- Combine cabbage, carrots and onions in a mixing bowl.
- In a separate bowl or measuring cup, combine the quick brine ingredients and stir to dissolve.
- Pour the brine over the cabbage mixture and let it sit for 10–15 mins to achieve a medium-firm texture.
- Then, drain and squeeze out the excess liquid as much as possible.
- Transfer all the vegetables back into a clean mixing bowl.
- In a separate bowl, whisk all dressing ingredients until smooth and well-combined.
- Fold the Sriracha mayo dressing into the vegetable mixture, gently mixing until evenly coated.
- Taste and adjust Sriracha, salt, sugar, lemon juice to desired flavour balance. Set aside or refrigerate until ready to serve.
- Preheat your barbecue or grill to medium heat and lightly oil the grill plate.
- Remove the outer packaging of the Beak & Sons Slow Cooked Smoked Beef Brisket. Open the meat pouch with scissors and empty the contents (brisket and barbecue sauce) into a foil tray. Place the tray on the barbecue, away from direct flame.
- Remove the brisket from the sauce and place it directly on the barbecue grill. Close the lid and grill for 10 mins to enhance the smoky flavour and develop a charred exterior.
- Return the grilled brisket to the foil tray with the barbecue sauce. Close the lid and grill for an additional 10 mins to heat through and meld flavours.
- Lightly toast the brioche buns on the barbecue or in a toaster for added texture, if desired.
- Pull apart the warm Beak & Sons Slow Cooked Smoked Beef Brisket into tender shreds and place a generous portion on the bottom half of each brioche bun. Top with a hearty spoonful of the coleslaw and the top half of the brioche bun to complete the sandwich.
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