We firmly believe that a good sandwich will go a long way, especially when you are having friends over. The pulled beef brisket pairs perfectly with the Asian-style miso slaw, making it a delicious meal for a lazy afternoon. This is one of those make-the-night-before-and-enjoy-the-next-day-type dishes.
Much like the champagne-versus-sparkling wine debate, beef can only be referred to as Kobe if it is from that particular region in Japan. If the species is bred anywhere else in the world, it’s referred to as Wagyu.
Recipe by Marthinus Ferreira
Photograph by Annalize Nel
Pulled beef brisket on cornbread and Asian-style miso slaw
- 1 whole 3,5kg – 4kg Wagyu beef brisket
- salt and freshly ground black pepper, to taste
- 12 cornbread slices, toasted
- 200ml hoisin sauce
- 50ml oyster sauce
ASIAN-STYLE MISO SLAW
- 1 large carrot, sliced very thinly lengthways
- ¼ large cabbage, sliced very thinly lengthways
- 1 large red onion, peeled and finely sliced
- 100ml miso mayonnaise (mix together equal parts miso paste and mayonnaise) + extra, to garnish
- chopped red chillies, to serve
- chopped spring onions, to serve
- microherbs, to garnish
Preheat the oven to 100°C.
Season the brisket with salt and pepper, place in a baking trayand slow-roast, 10 hours or overnight.
Once done, allow to cool, then pull the brisket apart using a fork. Mix the meat together with the hoisin sauce and oyster sauce.
For the miso slaw, mix together the carrot, cabbage, onion and miso mayonnaise. Season to taste.
To assemble, place some pulled brisket on a slice of toasted cornbread. Top with some Asian-style slaw and sprinkle with chillies, spring onions and microherbs to serve. Add a side of miso mayo to garnish.