Brisket Burger with Pineapple Slaw

This burger tastes as good as the picture looks — slow-cooked chipotle beef, a zesty pineapple and courgette slaw, creamy mayo, soft brioche bun. Enjoy as a burger or deconstruct it if you prefer. If you’re lucky, you’ll have plenty of leftover brisket from this recipe too, so whip up a delicious midweek meal or a tasty sandwich the next day.

Makes: 6 serves 
Takes: 3½–4½ hours

Ingredients:
1kg beef brisket
200g chipotle sauce
1 onion, diced
4 cloves garlic, crushed
1 cup dark beer
1 cup beef stock
2 Tbsp Worcestershire sauce
1 Tbsp brown sugar
1 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground cumin
2 courgettes, ribboned
2 cups cabbage, shredded
1 cup diced pineapple
Small handful coriander leaves, roughly chopped
1 Tbsp jalapeño, diced
½ red chilli, finely diced
1 Tbsp lime juice
2 Tbsp olive oil, plus extra for brushing buns
6 brioche burger buns
½ cup aïoli* 

*click here to see our homemade aïoli recipe

Method: Preheat your oven to 160°C. If your brisket doesn’t easily fit into your casserole dish, cut it into smaller chunks. Add brisket, chipotle, onion, garlic, beer, beef stock, Worcestershire sauce, sugar and spices to the dish — the meat should be just covered in liquid. Cover with a tight-fitting lid and roast for 3–4 hours until the meat is tender and falls apart easily with a fork. Check the meat every hour — if it starts to look dry, add some extra beef stock or water.

Once cooked, remove the beef and shred it using 2 forks. Reduce the remaining cooking liquid by half. You may need to spoon residual fat off the top of the liquid with a ladle. Add the beef back to the reduced sauce and toss to coat. Season with salt and pepper.

To make the slaw, combine the courgettes, cabbage, pineapple, coriander, jalapeño and chilli in a medium-sized bowl. Whisk together lime juice and 1 tablespoon oil and drizzle this over the slaw, tossing to combine. Season with salt and pepper.

Halve burger buns widthways and brush lightly with remaining olive oil. Place buns oil-side down in a dry frying pan and toast lightly over a medium heat until slightly charred on the edges. Remove from the pan.

Spread aïoli evenly across the burger-bun bottoms and top with a generous handful of beef brisket. Add the pineapple slaw and the bun lid. Secure the burger with a skewer if needed.