The “brisket”:

  1. Remove the defrosted Redefine Beef Flank from the package.
  2. Slice the Redefine Beef Flank, against the grain, into three medallions, 3cm (1.18 inches) wide.
  3. Rub generously with oil.
  4. Pan sear the medallions over medium to high heat, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
  5. Remove the medallions from the pan and slice along the grain into 30 small ½ -1cm (1/5-2/5 inch) thick, slices.
  6. Season with flaky salt, crushed black pepper and olive oil.
  7. When the Redefine Beef Flank has been prepared, gently chop the slices to give them a “shredded” look.
  8. Place the shredded Redefine Beef in a medium size pan over moderate heat, add the BBQ sauce and water.
  9. Mix well and cook slowly, for a few minutes, until all the Redefine Beef is hot and dressed evenly in sauce.
  10. Season with salt and freshly ground black pepper, to taste.
  11. Set aside and keep warm until ready for assembly.


  1. Slice the buns in half and gently toast.
  2. Slice the pickles into long 0.3mm (1/10 of an inch) slices.
  3. Spread each toasted bun, top and bottom, with BBQ sauce.
  4. Build your sandwich.
  5. Place 2 pickle slices on the toasted bottom of a bun.
  6. Cover the bun bottom with the prepared coleslaw and mound with the reserved, hot, Redefine Beef.
  7. If you choose, add the thinly sliced onions on top of the Redefine Beef.
  8. Cap your sandwich with the reserved toasted bun top.
  9. Serve
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The “brisket”

150g (5 ¼ oz) prepared BBQ Sauce (off the shelf)

60g (4 tbsps.) water

salt, to taste

freshly ground black pepper, to taste


5 burger buns

1 (500g/ approx. 1 lb.) container of ready to eat coleslaw or vegan coleslaw (You may prepare your own coleslaw either with a mayonnaise or vegan mayonnaise dressing)

1 (448g/16 oz) jar of dill pickles

1 small onion, thinly sliced (optional)