Pulled beef brisket & chilli yoghurt wraps

Fresh • Summer dinner party • Slow cooked

Serves: 4–6
Time: ~5 hours

Ingredients

·        1 beef brisket

·        500ml–1L Asthi beef bone broth  

·        Sea salt & black pepper

·        Coconut wraps (or pitta, flatbreads or burger buns)

·        1 cucumber, finely chopped

·        Handful fresh coriander, chopped

·        Handful fresh mint, chopped

·        Juice of 1 lime

·        Chilli flakes, to taste

·        1 tbsp sesame seeds

·        Sea salt & black pepper

·        2 tbsp greek yoghurt

·        1 tbsp chilli jam

·        Pickled red onions

·        Sprouted greens

Method

Heat a large frying pan over a high heat.  Season the brisket with salt and pepper, sear until deeply caramelised on all sides.  Transfer the brisket to a large saucepan or casserole dish.  Pour in Asthi bone broth, topping up with water if needed until the brisket is completely covered.  Bring to a gentle simmer and cook on a low heat for 4–5 hours, or until the brisket is falling apart.  Remove the brisket and shred using two forks.  Combine the cucumber, coriander, mint, lime juice, chilli flakes, salt and pepper, finish with the sesame seeds.  Mix the yoghurt and chilli jam together until smooth.  Spread a generous layer of chilli yoghurt over each wrap.  Top with the cucumber salad, pulled beef brisket, pickled red onions and sprouted greens.  Roll up and serve immediately.

Tip: Save the cooking broth after the brisket has finished. It's packed with flavour and can be reduced into a rich sauce or used as the base for soups, gravies or your next slow-cooked meal.