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Vetkoek Filled with Pulled Brisket

360 Minutes
6 Servings
25 Ingredients

Description

The trick to this recipe for tender brisket filled vetkoek topped with slaw is simple: low and slow. The reward? Unbelievable flavour! 

Directions

1.    Fry onion, chilli and thyme until softened.

2.    Stir through tomato sauce, chutney, Worcestershire sauce, lemon, sugar, vinegar, mustard, garlic and chipotle sauce. Simmer for 10–15 minutes, season and set aside. 

3.    Drizzle olive oil over brisket and massage rub all over the brisket.

4.    Make a brine by mixing a little rub with 1 litre of water and set aside. This will help keep your brisket flavour-packed and tender. 

5.    Not many people have smokers; but never fear, you can turn a Weber into one. Make two charcoal fires, one on either side of the Weber. Place brisket in the middle of the grid with no direct heat beneath.

6.    Keep the heat constant, feed it with coals and add a handful of woodchips every hour. 

7.    The temperature should be between 120 °C–130 °C while smoking the brisket for 5-6 hours. 

8.    Brush brisket with barbecue sauce and inject with brine every hour or so, until meat reaches 80 °C–90 °C. 

Ingredients

•        1 boneless brisket roast; about 2 kg

•        3–4 cups (750 ml–1L) beef stock

•        Olive oil

•        1 bottle (90 g) Simple Truth Chipotle Rub

•        Salt and pepper

For the Barbecue Sauce:

•        3 tbsp. (45 ml) vegetable oil

•        1 onion; finely chopped

•        1 tsp. (5 ml) chilli flakes

•        2 tbsp. (30 ml) thyme

•        1 cup (250 ml) tomato sauce

•        ½ cup (125 ml) Simple Truth Chutney
•        ½ cup (125 ml) Worcestershire sauce

•        ⅓ cup (80 ml) lemon juice

•        2 tbsp. (30 ml) brown sugar 

•        ¼ cup (60 ml) malt vinegar

•        1 tbsp. (15 ml) Dijon mustard

•        3-4 garlic cloves; crushed

•        ½ bottle Simple Truth Chipotle Sauce 

For the Slaw:

•        2 tbsp. (30 ml) olive oil 

•        Salt and milled pepper

•        1 packet (350 g) mixed colour coleslaw 

•        1 onion; thinly sliced

•        ⅓ cup (80 ml) parsley; chopped

•        ½ cup (125 ml) Simple Truth Mayonnaise

•        Lemon juice