Preparation Time 2 hours
Cooking Time 3 hours
1¼ kg Jack Purcell beef brisket
2 large brown onions, peeled and quartered
3 cloves garlic, peeled and bruised
2 tsp olive oil
500 ml salt-reduced beef stock
3 tbsp brown sugar
1 tbsp smokey paprika
½ tsp freshly ground pepper
½ tsp coarse sea salt
1 tsp garlic powder
1 tsp onion powder
Sweet Potato Chips
350 g small sweet potatoes, finely sliced into rounds
1 tbsp extra virgin olive oil
¼ tsp sea salt
4 sesame seed burger buns
2 dill pickles, sliced thinly
1 purple onion, finely sliced
- Rub Brisket all over with the dry rub. Place in a glass dish and cover with cling film. Marinate for at least 2 hours preferably overnight. Bring to room temperature when ready to cook
- Preheat oven to 170°C. Place roasting pan over a cooktop, and bring to a medium-high heat. Add 1 tablespoon oil and then the brisket. Brown all over and then add the rest of the oil onions and garlic to the pan. Allow the vegetables to soften, about 8 minutes. Add stock, scraping bottom of pan. Cover tightly with foil and place in oven. Cook for 2 hours and 45 minutes.
- Turn the oven to grill setting set at 200°C and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.
- While the beef is resting, set oven to 200°C, place potato slices on a baking sheet lined with baking paper, toss in sea salt and remaining oil and roast for 10-12 minutes until crisp.
- Serve beef shredded and chopped in warm buns with pickles, onion and crisp sweet potato chips.
- -You can serve with store-bought sweet potato chips.
- You can marinate beef for up to 48 hours to get a much richer flavour.
- You can pickle the onions quickly by squeezing lemon juice over them before serving if the flavour of raw onion is too strong.