Texas pulled brisket burger

Serves:
4
Preparation Time:
2 hours
Marinating Time:
48 hours
Cooking Time:
3 hours
Ingredients:
- 1.2 kg beef brisket
- 2 large brown onions peeled and quartered
- 3 cloves garlic, peeled and bruised
- 1 tsp olive oil, plus 1 tsp olive oil
- 500ml salt-reduced beef stock
- Dry rub:
- 3 tbsp brown sugar
- 1 tbsp smokey paprika
- ½ tsp freshly ground pepper
- ½ tsp coarse sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
Sweet potato chips:
- 350g small sweet potato, finely sliced into rounds
- 1 tbsp extra-virgin olive oil
- ¼ tsp sea salt
To serve:
- 4 sesame seed burger buns
- 2 dill pickles, sliced thinly
- 1 purple onion, finely sliced
- barbecue sauce
Method:
- Rub brisket all over with dry rub. Place in a glass dish and cover with clingfilm. Marinate for at least 2 hours preferably overnight. Bring to room temperature when ready to cook.
- Preheat oven to 170°C. Place roasting pan over a cooktop, and bring to a medium‐high heat. Add 1 tablespoon oil and then the brisket. Brown all over and then add the rest of the oil onions and garlic to the pan. Allow the vegetables to soften, about 8 minutes. Add stock, scraping bottom of pan. Cover tightly with foil and place in oven. Cook for 2 hours and 45 minutes.
- Turn the oven to grill at 200°C and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.
- While meat is resting, turn oven onto 200°C, place potato slices on a baking sheet lined with baking paper, toss in sea salt and remaining oil and roast for 10-12 minutes until crisp.
- Serve meat shredded and chopped in warm buns with pickles, onion and crisp sweet potato chips.
Tips:
For a simple alternative, serve with store bought sweet potato chips.
Marinate beef for up to 48 hours to get a richer flavour.
If the flavour of raw onion is too strong for you, quickly pickle the onions by squeezing lemon juice over them before serving.