Greek beef pita

Place beef chuck in a 2L cast iron casserole or baking dish. Add olive oil, lemon juice, garlic, oregano, vinocotto, and stock, season with pepper and stir to combine. Cover meat tightly with baking paper, pressing it down and place lid on top. Cook in 180⁰c fan forced oven for 1hr 30 minutes or until tender. Stir once or twice during cooking.

Combine onion, capsicum and cabbage. Stir herbs into yoghurt.

Roughly shred beef, discarding garlic, (if desired, can also leave in pieces) and toss with juices from cooking dish. Check seasoning.

Assemble pitas by spreading with babaganoush, topping with salad and beef and a little herb yoghurt, roll up to enclose. Garnish with mint sprigs.