Craving a juicy pulled meat burger or want to impress guests? If you have time on your hands, this slow-cooked pulled beef brisket is perfect to make a sandwich or a burger that is sure to satisfy your tastebuds.
For the smoked brisket beef
2 kg brisket beef
2 litres water
200 gms carrots
200 gms onion
50 gms whole garlic
100 gms celery
100 gms leek
10 gms fresh thyme
1¾ tspn salt
200 gms fresh fennel seeds
2 cubes of beef stock
To make three brisket burgers, you will need
80 gms smoked brisket
3 tbsp barbecue sauce
3 tbsp miso mayo or Japanese mayonnaise
2 tbsp pickled onion (Slice red onions and pickle in a hot brine of water and rice vinegar)
2 tbsp crispy onion
3 piece mini potato bun
Half a baby gem lettuce
1 sp salt
1 tsp pepper powder
Start by adding the aromatics and seasonings for the beef brisket into a deep pan and cook the beef for six hours on low heat. This helps the meat absorb the flavours as it cooks.
Remove the beef from the stock and rest the beef for an hour. The stock can be cooled and stored in the freezer to be used later in recipes like soups.
Next, to smoke the beef, place it on a grill for 5 minutes until it caramalises.
Start by trimming the brisket into slices, and season with salt, pepper, and paprika flakes.
Coat with barbecue sauce. Place it back on the barbecue or hot plate until caramelised.
Next, toast a brioche bun and spread a mix of mayo miso and rice vinegar sauce. Top with some pickled onions, gem lettuce, sliced brisket, and crispy onions.
Chef Moustafa Hamed works at Basko, a restaurant in Bussiness Bay, Dubai.