4 mini pita breads
40 gm Dijon mustard (2 tbsp)
¼ cup loosely packed flat-leaf parsley
½ small Spanish onion, thinly sliced
Shoestring fries, to serve
1.3 kg piece beef brisket
750 ml red wine
2 onions, diced
4 garlic cloves, bruised
4 fresh bay leaves
2 cinnamon quills
3 tbsp olive oil
400 ml chicken stock
Notes
“This is based on the souvlaki you get in Athens,” says Calombaris. “It surprises people who visit that most of the souvlaki is made with beef and pork rather than lamb. Start this recipe a day ahead to marinate the beef.”
Source
Gourmet Traveller
July 2013
The recipe will make enough beef brisket for 11–12 pitas.
Combine all ingredients except oil and stock in a non-reactive container, cover and refrigerate overnight to marinate.
Preheat the oven to 150°C.
Remove beef from marinade, then strain marinade, reserving liquid and solids separately.
Heat 1 tbsp of oil in a frying pan over medium-high heat, season beef to taste and sear on all sides (6–8 minutes). Transfer to a roasting pan.
Heat remaining 2 tbsp of oil, add reserved solids to frying pan and stir occasionally until tender (6–8 minutes), then add a third of reserved marinade, simmer until reduced to a glaze (4–5 minutes), then repeat with each of the remaining two-thirds.
Add to the roasting pan, together with the stock.
Cover with foil and roast in oven until meat is very tender (5 hours), spooning the liquid over the brisket every hour.
Strain the braising liquid (discarding solids) and simmer in a saucepan over medium-high heat until reduced by two-thirds (6–8 minutes).
Slice the brisket into 2-inch lengths, coarsely shred and add to reduced braising liquid and keep warm.
Heat char-grill to high and grill pita bread then spread with mustard.
Top with parsley, onion, fries, then brisket, wrap and serve hot.