Give it a go yourself -
Preparation time: 3 hours
For the Beef Brisket
-1 Onion, finely chopped
-1 Celery stick, finely chopped
-1 Red Chilli, finely chopped
-2 cloves of Garlic, finely chopped
-1 Ancho Chilli
-100ml of Beef Stock
-1 tsp of Garam Masala
-2 tsp of Smoked Paprika
-1 tsp of Cumin
-2 Bay Leaves
-1 Cinnamon Stick
-700g of Beef Brisket, finely sliced against the grain
-100g of Smoked Streaky Bacon
-150ml of Dark Beer
-1 1/2 tbsp of Molasses
For the Burger
-8 x Burger Patties
-3 tbsp Ketchup
-few splashes of Worcester Sauce
-800g Minced Beef Chuck
-Salt & Pepper
-8 x Mash Direct Potato Rosti
-8 x slices of Yellow Burger Cheese Squares / Red Leicester
-1 x Curly Endive
-8 x Brioche Buns
-200g Chinese Style Deep Fried Crispy Shallots
-1 x sml Red Cabbage
-500ml White Wine Vinegar
-Metal pastry ring 8cm wide
-Griddle plate to cook brisket and burger on
-Squeeze bottle for mayo
-Potato masher to fit inside pastry ring
For the Brisket
-Place your pan on a low heat and then add three good glugs of olive oil. Add the onion and celery and cook for 10 minutes without colouring. Fry off on a gentle heat, be careful not to burn
-Then finely chop the garlic and chilli and drop them into the pan alongside the onion and the celery
-Dice the smoked streaky bacon, add to the pan and allow to simmer
-Next, slice the beef brisket into 4 or 5 sizeable slices and place in the pan. Allow it to brown off to get a nice caramelization going
-Sprinkle the masala, cumin, cinnamon and paprika onto the pan over the meat then flip the meat over and leave to simmer to cook out all of the spices. This develops a stock that will infuse into the meat and cook away slowly
-Place your ancho chilli in a cup of beef stock and leave to infuse then gently pour into the pan alongside the meat
-Next, submerge the brisket in the dark beer and continue stirring - this will release some kickass flavour. Then add the molasses to give it a touch of sweetness.
-Bring it to a simmer, drop the lid on the pan and let it tickle away on low heat for 2 ½ - 3 hours until it falls apart
-After 2 ½ - 3 hours the brisket should have collapsed into the liquor making the stock rich and tasty. Pull the brisket apart with two forks which will make it drop down into a soupy, tender beef brisket.
For the Burgers
-In a small bowl mix together the ketchup and worcestershire sauce with a good pinch of salt and pepper, add a splash of gherkin pickle liquid if you have it.
-Place the minced chuck in a bowl, shape into 8 patties, rub each with a little olive oil, set aside in the fridge for an hour.
Let’s Build the Burger!
-Set the brisket aside - a lot of the liquor will have disappeared by reduction
-In batches of 4 cook the burgers for 4-5 minutes on each side until building a dark crust.
-Slice the Rosti through the middle so that you have two extra thin full circular Rosti’s
-Place the Rosti in the oven to cook and crisp
-Place the brisket on a piping hot frying pan and bring it together using a pastry ring
-Toast the Brioche Buns and drop the burger on to the buns, next up Red Leicester cheese followed by Mash Direct Potato Rosti which will help melt the cheese.
-Then place the brisket on top
-Next up, shave some red cabbage using a mandolin and mix it with white wine vinegar and place on top of brisket and sprinkle with some crispy shallots
-Add a little bit of mayo to the top brioche bun
-Most importantly……..enjoy the zingy, meaty, notoriously tasty beef brisket burger featuring our very own POTATO ROSTI.