A gorgeous lunch dish to serve up on a special occasion – you could even treat Dad to this on Father’s Day!

Serves: 4
Preparation and cooking time: 4hr 20min (plus overnight marinating)

1. In a small saucepan, small enough for the beef to be covered in juices, marinade the beef overnight in the beer, honey and garlic.
2. The next day, preheat the oven to 120°C, Gas Mark ¼. Cover the saucepan with beef and place in oven. Braise for around 3-4hr until cooked and very tender.
3. Carefully transfer the beef to a bowl, strain the cooking liquor to a pan and reduce to a glaze. With two forks pull the brisket apart and pour in the glaze and fold in. Test for seasoning.
4. In a large bowl mix the cheese, buttermilk, vinegar, garlic powder and pepper until smooth. Add the cabbage, carrot and red onion and stir to combine.
5. To serve, gently warm each tortilla in a large skillet. Into each tortilla lay in 2 leaves baby gem lettuce, spoon in the slaw and then top with brisket. Drizzle over the Rich & Fruity Sauce then sprinkle with sliced jalapenos. Fold in the bottom, then fold in the sides, wrap in foil and serve warm.