Cooking time: 3 ½ hours
1 tbsp olive oil
3-4 cloves garlic, smashed
1kg piece beef brisket
1 cup red wine
2 cups chicken stock
1 cup water
4 sprigs oregano
2 bay leaves
Freshly ground black pepper
¾ cup Greek style yoghurt
1 cucumber, deseeded and grated (squeezed of excess liquid)
40g feta, crumbled
1 tsp finely chopped mint
½ small clove garlic, finely chopped
Salt flakes & freshly ground black pepper
2 small fennel bulbs, trimmed and thinly sliced
⅓ cup flat leaf parsley leaves, chopped
Squeeze of lemon juice
12 small flatbreads
Heat oil in a large oven-proof pot over medium heat. Add beef and sear over high heat each side. Reduce heat slightly and add garlic, cooking for a further minute. Pour in red wine and bring to a simmer, cooking until reduced by half. Add chicken stock and water, bring to a boil, reduce heat and simmer. Add herbs and seasoning to pot, cover and cook in oven for 3 ½ hours until beef is tender and pulls away.For yoghurt sauce, combine yoghurt, cucumber, feta, mint, garlic and seasonings. Mix well and refrigerate until required.
Toss together the fennel and parsley with a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
Remove beef from pot and shred. Tossing it in a little of the cooking liquid.