THESE pulled beef burgers take time to make but they’re so tasty and tender they’re worth the wait.
If you don’t have a slow cooker, cook the brisket, covered, in a low oven instead.
Our thanks to Jack Daniel’s Barbecue Sauces for this week’s recipe
1kg beef brisket joint
1 red onion, quartered
1tbs whole black peppercorns
¾ bottle Jack Daniel’s® Tennessee Honey™ Barbecue Glaze
1 beef stock cube
2 beef tomatoes, sliced
Watercress to garnish For the coleslaw:
¼ red cabbage, finely shredded
5 carrots, peeled and grated
1 small red onion, finely sliced
3-4 tbs mayonnaise
Handful fresh parsley, chopped
Seal beef joint on all sides with onion in a frying pan, then transfer to slow cooker along with peppercorns. Make up stock with 750ml hot water and pour over the meat. The liquid should cover half the meat so add a little more if required. Pour over ½ bottle Jack Daniel’s Glaze. Put on lid and cook for 7-8 hours. Turn and baste meat occasionally. Turn off slow cooker but leave in liquid to rest.
Make the coleslaw by combining all ingredients in a bowl.
Lift meat on to a plate or board and discard any fat or gristle. Use two forks to shred meat and place in a bowl with a couple of teaspoons of cooking juices. Stir in remaining Jack Daniel’s Glaze.
Toast brioche buns and spoon a little coleslaw on the bottom of each, followed by a slice of tomato. Pile on some shredded beef and top with some watercress and toasted bun lid. Serve with potato wedges and an extra dipping bowl of Jack Daniel’s Glaze on the side.
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