Pulled Beef Brisket Burgers

Pulled Beef Brisket Burgers
Serves 4  |  Preparation Time: 2 hours  |  Cooking Time: 3 hours
 

Ingredients:

1 1/4 kg  Tasman Yearling Beef Brisket
2 large brown onions, peeled and quartered
3 cloves garlic, peeled and bruised
2 tsp olive oil
500ml salt-reduced beef stock
Dry Rub:
3 tbsp brown sugar
1 tbsp smokey paprika
1/2 tsp freshly ground pepper
1/2 coarse sea salt
1 tsp garlic powder

1 tsp onion powder

To Serve:

4 sourdour burger buns
2 dill pickles, sliced thinly
1 purple onion, finley sliced
barbecue sauce


Method:

  1. Rub the brisket all over with the 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.

  2. Preheat oven to 170oC. 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 tighly with foil and place in oven. Cook for 2 hours and 45 minutes.

  3. Turn the oven to grill setting at 200oC and uncover brisket. Cook for 15 mintues turning once halfway through. Remove once crisp, set aside.
  4. Serve beef shredded in warm buns with pickles, onion. Serve with coleslaw and sweet potato chips. Enjoy!

Tips:

  1. Marinate beef for up to 48 hours to get a much richer flavour.
  2. If the flavour of raw onion is too strong, pickle the onions quickly by squeezing lemon juice over them before serving .

 

Results may vary.