Brisket Milk Bun Sliders

Ingredients

1 beef brisket

Brisket cure

1 tsp ground coriander

1 tsp cumin

1 tsp ground fennel

1 tsp curry powder

1 tsp star anise

Salt

Brisket paste

Shallot

Fresh ginger

Piece lemon grass

Grated palm sugar

1 red chilli

2 kaffir lime leaves,

Tamarind – blitzed into a paste

Milk bread

480g strong flour

20g wholemeal flour

100g old dough or sourdough

400ml milk – room temperature

8g instant yeast

10g salt

100g Westgold Butter - sliced

Asian slaw

½ green cabbage, finely shredded

1 carrot, julienned

1 small red onion, finely sliced

1 small red chilli, finely sliced

1 lime, juice only

Salt to taste

Olive oil

Few drops of sesame oil

Cumin cream

250ml fresh cream lightly whipped

50ml sour cream

1 tsp ground cumin

Pinch salt

Method

To make brisket

Clean brisket of excess fat and sinew if necessary. Rub with little olive oil and sprinkle with brisket cure, leave on tray fat side down in fridge overnight uncovered (to dry out).

Heat grill or smoker to approximately 150°C.

Place brisket in smoker fat side down, close lid and cook for 2 hours.

After 2 hours, tightly wrap the brisket in double layered tinfoil after brushing both sides with the paste.

Place back into smoker and cook another 3-4 hours until very tender.

Rest for 30 minutes to allow juices to settle.

Remove from tinfoil to chopping board and slice as required to serve.

To make milk bread

Lightly mix together the flours, old dough, yeast and milk for a few minutes to form a sticky dough.

Allow to rest for 20 minutes.

Add salt and form a smooth dough and prove for 60 minutes with the butter placed on top (dough heat will soften the butter).

Hand mix in the butter to make a smooth rich dough and prove until doubled in size.

Turn out onto floured bench, cut into 85g pieces, light shape round and allow to prove on oven tray lightly covered with plastic or a towel (to prevent skin forming).

When ready, lightly dust with flour and bake at 210°C until lightly coloured and cooked, approximately 8 to 10 minutes.

To make Asian slaw

Prepare all ingredients, only mixing together when ready to use to maintain crispness and freshness.

To make cumin cream

Mix together all ingredients and chill until ready to use.

To serve: Slice open warm bun, add sliced brisket and slaw. Top with cumin cream.