Texas chopped brisket burger

Western Times - - LIFE | TV GUIDE -



1.25kg 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 tbs brown su­gar

1 tbs smoky pa­prika

½ tsp freshly ground pep­per ½ tsp coarse sea salt

1 tsp gar­lic pow­der

1 tsp onion pow­der


350g small sweet pota­toes, finely sliced into rounds

1 tbs ex­tra vir­gin olive oil

¼ tsp sea salt


4 se­same seed burger buns 2 dill pick­les, sliced thinly 1 pur­ple onion, finely sliced Bar­be­cue sauce


Rub brisket all over with the dry rub. Place in a glass dish and cover with cling film. Mar­i­nate for at least 2 hours, prefer­ably overnight. Bring to room tem­per­a­ture when ready to cook

Pre­heat oven to 170C. 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 set­ting set at 200C and un­cover brisket.

Cook for 15 min­utes turn­ing once half­way through. Re­move once crisp, set aside. While the beef is rest­ing, set oven to 200C, 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 beef shred­ded and chopped in warm buns with pick­les, onion and crisp sweet potato chips.

TIP: You can serve with store-bought sweet potato chips if you pre­fer.

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