Prep Time:  20 minutes        |        Cook Time:  3 hours        |        Serves:  8

Ingredients

• 1kg Jindurra Station beef chuck casserole, trimmed and cut into large chunks
• Pure Vita canola oil, for searing
• 1 large brown onion, thinly sliced
• 60ml bourbon (see tip)
  
• 500ml Chefs’ Cupboard liquid beef stock
• 375g Colway smokey bbq marinade
• 1 tbsp honey
• 250g cabbage, finely sliced
  
• 1 carrot, cut into matchsticks
• 1 small red onion, finely sliced
• 8 sesame brioche buns
• Sliced pickles, to serve
  
• Mayonnaise (optional), to serve

Method

1. Preheat oven to 160°C. Heat a large ovenproof, lidded casserole pan over a medium-high heat. Season the beef and sear on all sides in a little oil. You will need to do this in a few batches to get the best colour. Transfer meat to a plate and add the onion to the pan. Cook for a minute or until coloured then add the meat back in with the bourbon. Reduce the liquid then add the stock, marinade and honey. Bring up to a simmer, cover with a lid and place in the oven for 2½ hours or until very tender and pullable.
2. Remove the meat from the pan. Skim off any fat and reduce the liquid over a medium-high heat until thickened but still a little runny. You may not need to reduce the liquid at all.
3. Shred the meat using 2 forks and fold in enough of the reduced sauce to moisten the meat. Taste and adjust seasonings.
4. Mix the cabbage, carrot and onion together. Split and toast the brioche buns. Top each bun base with pulled beef and spoon over some of the reserved sauce. Add slaw and pickles. Smear the inside of the top bun with mayonnaise (if using), place on top and serve.

Tip

Don’t reduce the sauce too much. It still needs to be pourable.

You can use bourbon or whisky – or simply omit the alcohol if preferred.