Method

• 1.
  Preheat the oven to 200°C.
• 2.
  For the slow-braised brisket, heat oil in an ovenproof saucepan over high heat. Add brisket and cook for 2 minutes each side or until browned. Add 2 cups (500ml) water and bring to the boil, cover and transfer to oven. Reduce oven to 160°C and braise, turning brisket halfway, for 4 hours or until very tender. Remove meat from braising liquid (liquid can be chilled or frozen and used as a beef stock) and set aside to cool (if prepping for beef rendang, store half the cooled brisket, chilled in an airtight container, for up to 3 days or, frozen, for up to 3 months).
• 3.
  Meanwhile, for the smoky chilli sauce, combine all ingredients in a saucepan over medium-high heat and bring to a simmer. Cook, stirring often, for 2 minutes for flavours to develop. Remove from heat and set aside to cool (sauce can be stored, covered and chilled, for up to 3 weeks).
• 4.
  When cool enough to handle, coarsely shred beef using 2 forks and stir through 1 cup (250ml) smoky chilli sauce.
• 5.
  To make the chilli yoghurt, fold 2 tbs smoky chilli sauce (reserve a little sauce to serve; remainder can be used as a glaze for barbecued meats) and yoghurt together in a bowl. Set aside.
• 6.
  Preheat the oven grill to high heat.
• 7.
  Place burger buns, cut-side up, on a baking tray and grill, checking regularly, for 2 minutes or until golden. Divide brisket mixture among bun bases, drizzle with a little reserved smoky chilli sauce and top with 2 slices cheese. Place on a baking tray and grill for 90 seconds or until cheese starts to melt.
• 8.
  Place buns on plates and, working quickly, top with onion, watercress, sliced radish and chilli yoghurt. Top with bun lids. Serve immediately with extra halved radish.