Texas chopped brisket burger
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
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
SWEET POTATO CHIPS
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.