Beef Brisket Gyros Wraps
Easy
Prep 20 mins 4 hours - includes braising brisket
These Beef Brisket Gyros wraps are loaded with iconic Greek flavours of oregano, thyme, mint, lemon and garlic. Big bold flavours, super quick to prepare and totally delicious. Cook the Beef Brisket in your oven, stove top or in a slow cooker for a delicious tender, juicy, fall apart in your mouth beef! A fresh farmers Greek salad and creamy yoghurt tzatziki is the perfect accompaniment for this anytime family favourite.
Ingredients
600g beef brisket
Marinade
1 tbsp chopped fresh thyme
1 tbsp chopped fresh oregano
1 tbsp chopped fresh mint
11/2 tsp salt
½ tsp cracked black pepper
2 tbsp olive oil
3 small cloves garlic, minced
1 tbsp lemon zest
2 tbsp olive oil extra
1 brown onion, sliced
1 lt beef stock
Farmers salad
1 large continental cucumber, sliced
1 small punnet cherry tomatoes, halved
150g feta cheese, crumbled
½ red onion, thinly sliced
2 cups Young celery leaves ( or salad leave of your choice )
4 pieces of pita bread warmed in the oven or in a pan
200g store bought yoghurt Tzatziki
Lemon wedges
Recipe Steps
- Preheat the oven to 160 c. Place all the marinade ingredients together in a bowl and combine, rub the marinade over the Brisket. Heat the extra olive oil in a heavy based pot with a tight-fitting lid. Sear the brisket for about 2 minutes on each side and remove from the pan.
- Add in the sliced onion and cook for 4 minutes until softened, place the seared brisket on top of the onions and pour over the stock. The stock should come up just over halfway up the brisket. Cover with foil and the lid and slow cook in the oven for 4 hours.
- While the brisket is cooking, prepare the Farmers salad by combining all the ingredients into a salad bowl.
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The brisket will be ready when you can easily pull apart the meat with a fork. Remove the brisket from the stock placing it onto a serving plate and reduce the remaining stock by half. Warm up the pita bread and place onto a plate, slice or shred the brisket, adding it to the pita, then top generously with the farmers salad and a dollop of Tzatziki, drizzle with a squeeze of lemon, roll up and serve.