Brisket Sandwich with Chipotle BBQ Sauce

Instructions

• 1

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 125°C, for 6 hours and press Start to preheat. Meanwhile, prepare the spice rub.

• 2

  Place all the spice rub ingredients in a bowl and mix well to combine.

• 3

  Tear 3 lengths of foil 1 x 1.25m long and 2 x 75cm long. Lay the long piece horizontally on the countertop. Lightly oil the center of the foil. Place the 2 remaining sheets vertically and slightly overlapping each other in the middle, to form a cross. Place the roasting pan in the center of the cross and insert the broiling rack.

• 4

  Place the beef on the rack and sprinkle all over with the spice rub, patting it to adhere. Pour the apple cider in the pan, avoiding the beef.

• 5

  Bring the edges of the foil up and over the beef to loosely cover and create a parcel. Tightly seal the edges.

• 6

  Once preheated, carefully place the parcel in the oven and cook for 6 hours. Meanwhile, make the chipotle barbecue sauce.

  Tip: The parcel needs to be airtight to slow cook properly. Be careful you don’t tear the foil when handling.
• 7

  Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally for 10 minutes, or until softened. Add the garlic and cook, stirring for 1 minute, or until fragrant.

• 8

  Add the chipotle and spices and cook, stirring, for 3 minutes. Add the tomatoes, tomato paste, vinegar, sugar, honey, Worcestershire sauce and salt. Bring to a boil then reduce the heat to low and simmer, stirring occasionally for 20 minutes, or until reduced by a quarter. Cool for 10 minutes. Meanwhile, make the kimchi slaw.

• 9

  Place the mayonnaise in a medium bowl. Add the cabbage and kimchi and stir gently to combine. Cover and refrigerate until needed.

• 10

  Blend the chipotle barbecue sauce until smooth. Transfer to a medium saucepan.

  Tip: If your blender lid doesn't have safety clips, firmly hold the lid down with a tea towel when turning on. Sauce can be made a day ahead, store covered, in the refrigerator. Makes about 4 cups (960ml)
• 11

  When the oven signals, remove the beef from the oven. Carefully open the foil and remove the beef from the pan. Strain the pan juices through a fine sieve and reserve. Remove the rack from the pan. Return the beef to the pan and shred with 2 forks.

• 12

  Place the pan with the chipotle barbecue sauce over medium heat, add approximately 1 cup (240ml) of the reserved cooking liquid to loosen the sauce slightly. Season with salt and stir until heated through.

• 13

  Transfer the beef to a saucepan and place over medium-low heat. Add approximately half the chipotle barbecue sauce and bring to a simmer. Remove from the heat and set aside.

  Tip: Any leftover chipotle barbecue sauce can be cooled and stored in an airtight container in the refrigerator for up to 5 days. The sauce goes great with chicken wings!
• 14

  Place the buns, cut side up, in the air fry basket. Place the basket in rack position 3. Set the oven to Broil, High, for 4 minutes and press Start.

• 15

  The buns should be lightly toasted. If not, broil a little longer.

• 16

  Top the base of each bun with the pulled beef, slaw, pickles, bun top and serve.

  Tip: Leftover beef can be served in nachos, quesadillas or bao buns. Cool and freeze in an airtight container for up to 8 weeks.