• 1¼ kg beef brisket
  • 2 large brown onions, peeled and quartered
  • 3 cloves garlic, peeled and bruised
  • 2 tsp olive oilMLAImages.axd
  • 500 ml salt-reduced beef stock

Dry rub

  • 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

To serve

  • 4 sesame seed burger buns
  • 2 dill pickles, sliced thinly
  • 1 purple onion, finely sliced
  • barbecue sauce



1.Rub Brisket all over with the dry rub. Place in a glass dish and cover with clingfilm. Marinate for at least 2 hours preferably overnight. Bring to room temperature when ready to cook.

2.Preheat oven to 170°C. Place roasting pan over a cook-top, 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.

3.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.

4.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.

5.Serve beef shredded and chopped in warm buns with pickles, onion and crisp sweet potato chips.

Recipe sourced from