Texas chopped brisket burger
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
3 tbsp. brown sugar
1 tbsp. smokey paprika
1/2 tsp freshly ground pepper
1/2 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
1/4 tsp sea salt
4 sesame seed burger buns
2 dill pickles, sliced thinly
1 purple onion, finely sliced
- 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 degrees and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.
- While meat is resting, turn oven onto 200degrees, 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.
- You can serve with storebought sweet potato chips.
- You can marinate beef for up to 48 hours to get a much richer flavour.
- You can pickle the onions quickly by squeezing lemon juice over them before serving if the flavour of raw onion is too strong for you.