1.2 kg Riverina Angus Beef Brisket, trimmed of heavy excess fat
2 large brown onions, peeled and quartered
3 cloves garlic, peeled and flattened
100ml olive oil
500ml salt-reduced beef stock
3 tbsp brown sugar
1 tbsp smokey paprika
½ tsp freshly ground black pepper
½ tsp coarse sea salt
1 tsp garlic powder
1 tsp onion powder
Rub Brisket all over with dry rub. Set aside in fridge and allow to marinate for at least 3 hours. Preferably overnight. Bring to room temperature when ready to cook.
Preheat oven to 170°C. Place heavy based roasting pan over a cooktop on medhigh heat. Add ½ the olive oil and brown beef, on all sides until brown.
Add remaining oil, onions and garlic to the pan. Allow the vegetables to soften. Add stock and deglaze bottom of pan. Cover tightly with foil and place in oven.
Cook for 2 hours and 45 minutes or until beef is very tender. Remove from oven and let rest for at least 30 minutes. When ready shred brisket and set aside until needed.
½ cup good quality whole egg mayonaisse
¼ cup white vinegar
¼ cup eschallots, chopped
¼ head green drumhead cabbage, coarsely sliced
1 cup red capsicum, thinly sliced
1 med red onion, thinly sliced
1 large carrot, coarsely shredded
Whisk mayonaisse, vinegar and eschallots together in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate for at least 1 hour.
4 large burger buns
2 dill pickles, sliced thinly
Slice burger buns in ½ and toast in melted butter. Spoon shredded brisket on base of bun. Add coleslaw on top of brisket then add sliced dill pickles.