Beer Braised Beef Brisket Burgers
CORRRRRRR!! What a tongue twister!! But yes thats quite right! What more could you want from, well LIFE! Than these Beer Braised Beef Brisket Burgers!
They are to die for! Soft, moist and tender meat that just disolves in your mouth with a sweet and smoky sauce that just leaves you in a state of awe! You know of Buddah well he didn't reach enlightenment through hard work and meditation he just had one of these bad boys! BOOM! Now you can "Wake up to reality too".
"The mind is everything. What you think you become" - Buddha
Funnily enough when I think of Beef brisket I think "Ooo how English", when I think pulled pork I think "Ooo how American". Traditionally in Britain it is not generally smoked, (like how the American's do it) but normally cooked very slowly in a lidded casserole dish with gravy known more commonly as braised or stewed beef in the UK
The best thing I love about this is that it's one of the cheaper cuts of meat! I bought 900g for £10 and it will do me for about 5-6 meals, that means it's costing me around £1.60-£2 a meal, for high quality, great tasting meat, BARGAIN!!!
Ha just imagine it opening your tuppaware at work, people peering over and going
Collegue - "Oh what have you got there!?"
You - "Ahh that's just my homecooked beer braised beef brisket burgers"
Collegue - *mouth opens, tongue hanging out, looking like a hungry dog*
WIN!
Anyway let's get makin' & bakin'
Oven to 165C Fan assisted or 325F
INGREDIENTS
- Cut of Beef Brisket
- Bottle of Ale or beer, your choice I went for a gorgeous Pale Ale
- 1 tsp Smoked Paprika
- 1 tbsp Worcester Sauce
- Salt & Pepper
- Truvia or Sugar (just enough to sweeten)
- 1 Onion
- Water
CHOP onion into small pieces and lightly fry
MASSAGE your brisket with paprika, salt and pepper making sure it’s throughly massaged in
SEAR the meat lightly to trap in juices
ADD ale and then just enough water to cover it 3/4 of the way (though you bottle of ale may do this on it’s own)
BOSH it in the oven or slow cooker for 3-4 hours, Slow cooker could be done for longer though I would recommend maybe more liquid.
*make sure to check on it, I recommend turning over halfway through and/or occasional basting of juices back over the meat to keep moist
DONE
SERVE meat and a spoonful of the sauce in a freshly, hot toasted bun with butter.
WOW!!! Just amazing The cripsy roll just gives way to the juicy and succulent meat with it’s underlying hints of the hoppy ale giving a deep and full flavour! I enjoyed mine with a good serving of the sauce on it and eaten quickly giving you the crunch of the bread but the moistness of the juice!