Wagyu beef brisket roll with barbecue sauce and coleslaw

To make the brisket, blend all ingredients thoroughly together and rub over brisket. Let marinate overnight if possible. Place in an ovenproof container and cover with foil.

Bake in a pre-heated 160C for 4-6 hours, being sure that the bottom does not burn. The brisket will be done when the flesh pulls easily away with tongs. Cool and shred using fingers, discarding any coarse or fatty bits. It should yield between 4-6 cups of brisket meat. The meat can be stored in the refrigerator for up to 5 days when kept covered in marinade liquid.

For the barbecue sauce, blend evenly together and make sure to remove any lumps. Reserve and refrigerate. It can be refrigerated for up to 1 month.

To make the coleslaw, finely shred cabbage. Mix with other ingredients and refrigerate at least 1 hour before serving. Drain and toss with other mixed lettuces of your choice.

To serve, warm soft bread rolls, spread with aioli or mayonnaise (home-made or preferred store-bought products). Warm ½ cup brisket meat in oven or microwave for 2 minutes or until hot. Place onto bun, squirt with barbecue sauce and serve with coleslaw on the side.