Pulled Beef Brisket Burger with Galotyri Coleslaw
Experience the incredible juiciness with every bite of this Beef Brisket with creamy Galotyri coleslaw to balance.
Ingredients:
- 1 tbs ground coriander
- 1 tsp ground cumin
- 2 tbs brown sugar
- 1 tsp smoked paprika
- 1kg / 2.2lb piece of brisket beef
- BBQ SAUCE:
- 1 cup (250ml) BBQ sauce
- ¼ cup brown sugar
- 2 tbs malt vinegar
- 1 cup (250ml) tomato sauce
- 50g / 2oz Aphrodite Galotyri
- ¼ cup whole egg mayonnaise
- ¼ red cabbage, trimmed and finely shredded
- 1 small carrot, peeled and shredded
- 2 green onions, trimmed and sliced
- 8 baby cos leaves
- 8 hamburger buns, split and toasted
Method:
- The day before cooking, combine the coriander, cumin, brown sugar and paprika in a bowl and season with black pepper. Rub the spice mixture over the brisket, cover with plastic wrap and refrigerate overnight.
- The next day, preheat the oven to 160°C /325°F. Place the brisket on a wire rack inside a roasting tray and pour 500ml/ 17 floz of water around the outside.
- Cover the whole tray with aluminium foil and slowly roast for 4-6 hours or until very tender, occasionally checking that the liquid hasn’t evaporated, adding more water if needed. Remove from the oven and allow to rest for 20 minutes.
- Meanwhile, to make the BBQ sauce, combine all the ingredients in a saucepan over medium-high heat and bring to a simmer. Remove from heat and set aside to cool completely.
- Place the galotyri and mayonnaise in a bowl with 1-2 tbs of water and season with salt and pepper. Whisk until smooth. Add the cabbage, carrot and green onions to the bowl and mix well to coat.
- Using 2 forks coarsely shred the beef and stir through 1 cup (250ml) of the BBQ sauce. Divide the lettuce leaves between the toasted burger buns, top with some of the brisket and the coleslaw.
- Drizzle with extra BBQ sauce and top with the bun lid.