Slow Cooked Brisket Souvlaki with Fennel Salad

Ingredients

• 1 tbsp olive oil
• 3-4 cloves garlic, smashed
• 1kg piece beef brisket
• 1 cup red wine
• 2 cups chicken stock
• 1 cup water
• 4 sprigs oregano
• 2 bay leaves
• Freshly ground black pepper
• ¾ cup Greek style yoghurt
• 1 cucumber, deseeded and grated (squeezed of excess liquid)
• 40g feta, crumbled
• 1 tsp finely chopped mint
• ½ small clove garlic, finely chopped
• Salt flakes & freshly ground black pepper
• 2 small fennel bulbs, trimmed and thinly sliced
• ⅓ cup flat leaf parsley leaves, chopped
• Squeeze of lemon juice
• 12 small flatbreads