Ingredients

1 kg Beef brisket
2 Tbsp plus 1 tsp (35 ml) Seven Colours Grill Seasoning™
3 Tbsp (45 ml) Olive oil
1 Onion, thinly sliced
5 cloves Garlic, finely chopped
2 cups (500 ml) Rooibos tea
2 Tbsp (30 ml) Mayonnaise
1 tsp (5 ml) Sweet chilli sauce
1 tsp (5 ml) Tomato sauce
1 tsp (5 ml) Vinegar
4 store-bought Wraps
2 cups (250 ml) store-bought Coleslaw

Method

Season the brisket generously with 2 Tbsp (30 ml) Seven Colours Grill Seasoning™.
In a pot, heat the olive oil and brown the brisket on all sides until golden brown.
Add the onion and garlic (with a little more oil if needed) and sauté until softened, about 10 minutes.
Pour in the rooibos tea, cover and cook on medium heat until the brisket is tender, about 4 hours.
Turn up the heat and simmer briskly until the liquid is slightly thickened, about 10 minutes.
Remove the brisket and shred it using two forks.
To make the sauce, mix 1 tsp (5 ml) Seven Colours Grill Seasoning™, the mayonnaise, sweet chilli sauce, tomato sauce and vinegar.
To assemble the wraps, spread the sauce on the base of each wrap, add the shredded brisket, top with coleslaw, fold and serve.