Forget the mince patty, this recipe uses a slow-cooked brisket to create a Southern delight.
Time
- Preparation: 2 h
- Cooking: 3 h
- Ready in: 5 h
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)
- 500 ml Salt-reduced beef stock
Dry rub
- 3 tbsp Brown sugar
- 1 tbsp Smokey paprika
- ½ tsp Pepper (freshly ground)
- ½ tsp Coarse sea salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
Sweet potato chips
- 350 g small Sweet potato (finely sliced into rounds)
- 1 tbsp Olive oil (extra-virgin)
- ¼ tsp Sea salt
To serve
- 4 Sesame seed burger buns
- 2 Dill pickles (sliced thinly)
- 1 Purple onion (finely sliced)
- Barbecue sauce
Instructions
- 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 200 degrees, 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.
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