Beef brisket

How to make super tender beef brisket brioche burgers | Yummy Lummy

Posted by Gary

I recently did a slow cooked beef brisket. The meat was so tender, I thought it would be great on a burger.

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Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli made by Gary Lum
Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli

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Recipe

Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli made by Gary Lum
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How to make super tender beef brisket brioche burgers | Yummy Lummy
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
 
With this recipe, you will have the most satisfying of burgers. Tender meat, cheesy flavour and a sweet brioche bun.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 kg Beef brisket
  • 100 mL Spicy barbeque sauce
  • 1 L Warm water
  • 2 teaspoons Brown sugar
  • ½ cup Red wine vinegar
  • 5 tablespoons Worcestershire sauce
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Garlic powder
  • 2 Brioche buns
  • 2 slices Smokey cheddar cheese
  • Cos lettuce (shredded)
  • Tomato (sliced)
  • Garlic aioli
Instructions
  1. To a slow cooker vessel add the beef brisket.
  2. Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
  3. Add the barbeque sauce on top of the beef.
  4. Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
  5. After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and remove the meat onto a cutting board.
  6. With a sharp cook’s knife, slice the meat for the burger and set aside the rest of vacuum packing.
  7. Make the burger as you desire.

  8. Shoot a photograph and then eat the burgers.

  9. Wash the dishes and then write the recipe up.
  10. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

I bought the brioche buns from Coles in a pack of four. I regard two burgers as one serving.

Frequently asked questions

Is the beef brisket better in the slow cooker or slowly roasting it?

I reckon barbequed in a wood smoked oven would be best, but the slow cooker does a good job without any mess.

Do you really need brioche buns?

No not at all, soft round buns or hamburger buns would be fine, but brioche buns add a touch of fancy to the meal. Brioche is sweet and it is light. If you can get them, I’d go with brioche. They make for a great gourmet burger.

How many can you eat?

I had two and felt satisfied. I could have eaten four but that would have been overboard.

What did you do with the rest of the brisket?

I cut it in half and vacuum packed the two pieces and put them in the freezer for two more meals later in the week.

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How to cook beef brisket in a slow cooker

Posted by Gary

Beef brisket is a cut of meat not often found in Australia but made famous by American cooking shows and situation comedies like Big Bang Theory with Howard banging on about his mother’s brisket.

There are now even American barbeque joints in Australian cities selling ribs and brisket.

Jump to Recipe

Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy Gary Lum
Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy

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Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy Gary Lum
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Beef brisket in a slow cooker on slow cooker Sunday
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 
Beef brisket slowly cooked is a thing of beauty. Here’s how to cook it like a boss. You can’t go wrong in a slow cooker.
Course: Main Course
Cuisine: Australian
Servings: 4
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 kilogram Beef brisket
  • 100 millilitres Spicy barbeque sauce
  • 1 litre Warm water
  • 2 teaspoons Brown sugar
  • ½ cup Red wine vinegar
  • 5 tablespoons Worcestershire sauce
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Garlic powder
  • ½ piece Drumhead cabbage (shredded)
  • 250 grams Brussels sprouts (the baby ones)
  • 2 pieces Potato (halved)
  • 2 tablespoons Butter (room temperature)
  • 2 tablespoons Plain flour
Instructions
  1. To a slow cooker vessel add the Brussels sprouts, potatoes and cabbage. This will keep the meat off the bottom of the vessel.
  2. Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
  3. On top of the vegetable trivet, place the meat and then add on top the spicy barbeque sauce.
  4. Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
  5. After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and remove the meat onto a cutting board. Place the vegetables into a bowl and empty the remaining juice into a jug and work out if it’s worth keeping.
  6. With a sharp cook’s knife, slice the meat into thickish slices for dinner and slice the rest for refrigeration for work lunches.
  7. In a saucepan, make a quick roux with butter and flour and then make a gravy with the leftover juices.
  8. Plate up the vegetables into a shallow bowl, add a few slices of meat and then pour over the gravy.
  9. Shoot a photograph.
  10. Eat the meal and then wash the dishes.
  11. Blog about the meal and hope your friends on social media will share the recipe and make you famous.
Recipe Notes

This is a fabulous meal for a cool or cold autumn or winter Sunday dinner.

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Let me know what you think

If you make this please let me know what you thought of the dish and the recipe?

What are vegetable options could you use?

I did think about serving this will coleslaw but it’s getting into mid-autumn and I need comfort vegetables. I had a friend on Facebook suggest making a vegetable au gratin like a sweet potato au gratin. It can also be done in the slow cooker with aluminium foil (not to my American friends, it’s aluminium).

Can the meat be frozen?

Well, yes it can, preferably vacuum packed to avoid freezer burn and so you can gently heat it up in a warm water bath for a pseudo sous vide meal.

Social media

Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Do you like nice photographs?

Check out my post from my other blog on reflections on Lake Ginninderra.

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Family and community fun day Public Holiday

Posted by Gary

Today is family and community fun day in Canberra. It’s a public holiday so I celebrated by eating well. I also went to Floriade for a second time this year and enjoyed a couple of good long walks. 

As much as I love a long weekend and a public holiday I reckon we have too many bunched up at the wrong times. When I’m president of Australia we’ll have one long weekend every month. We’ll observe Australia day and Anzac day on the actual day. People with a religious bent can take personal recreational leave to obverse those days. In my opinion that’s a fairer and better way.  

Because it’s Monday I needed to eat salmon so I had it for breakfast.

Good morning Family and community fun day breakfast. Salmon and egg. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 125mm and f/16, 1/30sec, ISO 400
Good morning Family and community fun day breakfast. Salmon and egg. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 125mm and f/16, 1/30sec, ISO 400

It was pretty good. I baked it for 16 minutes at 200 °C in my benchtop oven. A soft fried egg does wonders. 

After breakfast I went to Floriade to check out the bulbs hoping they were better than when I went there last week. If you like photographs of colourful flowers please visit my post on today’s public holiday trip to Floriade.

Lunch involved some shallow frying of a chicken schnitzel plus some cheese.

Family and community fun day lunch. Chicken schnitzel and cheeses. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 160mm and f/16, 1/15sec, ISO 400
Family and community fun day lunch. Chicken schnitzel and cheeses. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 160mm and f/16, 1/15sec, ISO 400

I’ve been saving a beef brisket for a public holiday to give me time to cook it slowly enough.

This beef brisket was cooked for 4 hours at 140 °C. Canberra has been unseasonally warm on this public holiday so I made a salad to go with my beef brisket.

Happy family and community fun day dinner. Beef Brisket and Salad. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 116mm and f/16, 1/15sec, ISO 400
Happy family and community fun day dinner. Beef Brisket and Salad. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 116mm and f/16, 1/15sec, ISO 400

I hope you had a happy family and community fun day public holiday. What did you get up to?

 
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Pot roasted beef brisket recipe

Posted by Gary

Mmm…pot roasted beef brisket

 
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It’s Sunday. After a good walk yesterday and a bonza dinner at Bron’s last night (check out some photographs I shot last night below) my day’s plan was to sleep in, eat breakfast, go for a walk, catch up on some work and slowly roast a beef brisket.

Breakfast

Streaky bacon, eggs, butter and bread
Streaky bacon, eggs, butter and bread
Oven baked bacon and pepper
Oven baked bacon and pepper
Sunday sleep in breakfast. Bacon and eggs with fried bread.
Sunday sleep in breakfast. Bacon and eggs with fried bread.
Sunday sleep in breakfast. Bacon and eggs with fried bread.
Sunday sleep in breakfast. Bacon and eggs with fried bread.

Some of my on-line friends have noticed I’ve consumed quite a few carbs over the last week or so. It’s true. I’m paying for it. My waist is thicker, my trousers are tighter and my belt is speaking to me about approaching holes that we’d agreed we wouldn’t go near.

I know what I need to do. When will I do it? I’m not sure. I still have some Haigh’s Chocolates chocolate covered Queensland nuts to finish as well as part of a loaf of bread.

A walk around Lake Ginninderra

Lake Ginninderra grassland
Lake Ginninderra grassland
Lake Ginninderra drainage
Pelican on Lake Ginninderra
Flowers on Lake Ginninderra
Lake Ginninderra grassland
Lake Ginninderra grassland
Lake Ginninderra
A beach on Lake Ginninderra
What is that pole for on the beach on Lake Ginninderra
A beach on Lake Ginninderra
How did those bottles get on the tree thing on Lake Ginninderra? I’m not sure if someone is buried there.
Lake Ginninderra
Lake Ginninderra. Trying to practise framing!
I saw no birds from the birdwatching jetty on Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
A bridge over Lake Ginninderra
Graffiti on Lake Ginninderra
Graffiti on Lake Ginninderra
Blossoms on Lake Ginninderra
A bridge over Lake Ginninderra
Picnic area on Lake Ginninderra
Pelicans and people on Lake Ginninderra
Looking to Emu Bank on Lake Ginninderra

 

According to the RunKeeper GPX I can walk on water 😉 

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Lunch

Just a quick snack. I heated a can of corned beef and then put it into a pyrex bowl and cooked through with some cream, tasty Coon cheese and spices.

Sunday lunch. Corned beef with cream and cheese.
Sunday lunch. Corned beef with cream and cheese.

Dinner pot roast beef brisket

Pot roasted beef brisket recipe
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: Huge
A simple one pot roast with the king of meats, viz., beef.
Ingredients
  • Rolled beef brisket
  • Red wine
  • Balsamic vinegar
  • Worcestershire sauce
  • Curry pepper
  • Black pepper corns
  • Chinese five spice powder
  • Mixed dried herbs
  • Onions
  • Broccoli
  • Pumpkin
Instructions
  1. Seal the meat in a hot pan
  2. Rub in the dry ingredients
  3. Put the meat into a casserole
  4. Add in the liquid ingredients
  5. Place a sheet of baking paper between the bowl and the lid (this keeps the lid clean and seals in the moisture
  6. Cook for four hours at 150 °C
  7. At the three hour mark add the pumpkin
  8. At the three and a half hour mark add the broccoli
  9. Plate up
  10. Shoot a photograph or two or more
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Blog about the experience
 

 

Beef brisket
Beef brisket

2014-09-14_13.49.54_002_GARY_LUM 2014-09-14_14.42.36_003_GARY_LUM 2014-09-14_17.20.20_004_GARY_LUM 2014-09-14_17.55.42_005_GARY_LUM

Sunday dinner. Pot roast beef brisket with pumpkin, broccoli, peas and onions.
Sunday dinner. Pot roast beef brisket with pumpkin, broccoli, peas and onions.
Sunday dinner. Pot roast beef brisket with pumpkin, broccoli, peas and onions.
Sunday dinner. Pot roast beef brisket with pumpkin, broccoli, peas and onions.

 

Bron’s bonza dinner from Saturday night

We enjoyed roast duck pancakes with cucumber, spring onion, coriander and hoisin sauce. It was a fantastic meal. Bron set aside the duck’s neck and cloaca for me because she knows they’re my favourite parts of the duck’s anatomy.

Cucumber, spring onion, coriander and hoisin sauce.
Cucumber, spring onion, coriander and hoisin sauce.
Roast duck neck for dinner
Roast duck neck for dinner
Roast duck neck and cloaca for dinner
Roast duck neck and cloaca for dinner
Roast duck pancake dinner
Roast duck pancake dinner
Roast duck neck dissected trachea and œsophagus for dinner
Roast duck neck dissected trachea and œsophagus for dinner

So I hope you had a great weekend. If you have any comments or questions please leave a comment. I’d love to hear from you.