Prep Time - 20 Min | Cook Time - 600 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 600 Min | Cook Time - 10 Min
Beef
3kg MSA point end brisket
Marinade
200g barbeque sauce
15g chili powder
15g garlic powder
15g smoked paprika
10g mustard powder
10g ground cumin
15g brown sugar
1.5lt beef stock
Rice Paper
400g cooked beef brisket, pulled
200g vermicelli noodles
30 x rice paper sheets
20 mint leaves
200g Lebanese cucumbers, cut into match sticks
200g carrots, peeled, cut into match sticks
Serving Suggestion
Dipping sauces of your choice
For the Brisket: Pre-heat oven to 95°C, 60% steam, 40% heat. Take the brisket out of the fridge for at least 30 minutes prior to starting.
Rub brisket with half of the barbeque sauce.
Combine the dry spices and sugar and coat the brisket evenly.
Place brisket in a gastronorm tray 12 cm deep. Add beef stock to ¾ full. Cover tightly with baking paper and foil. Cook for 10-12 hours until tender.
Remove from oven, take beef out of gastronorm. Strain braising liquid into a saucepan, cool and allow fat to rise to top. Remove fat.
To the strained liquid, add remaining barbeque sauce, bring to the boil and reduce to coating consistency.
Pull the brisket and season with the reduced liquid.
For the Rice Paper Rolls: Place noodles in a heat proof bowl. Cover with boiling water. Set aside for 15 minutes or until softened. Drain. Using scissors, cut into 5 cm lengths.
Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface.
Place a mint leaf in the centre of the sheet, followed by cooked brisket. Add a little cucumber and carrot. Fold in ends and roll up firmly to enclose filling. Repeat with remaining rice paper sheets and filling.
