Enjoy this with a shrub for a burger that is nutrient dense and will leave you feeling great! Plus there’ll be plenty of brisket left for more meals!
Brisket
- 2 tbsp ghee
- 1-1.5kg Brisket cut
- 1 brown onion, diced
- 1 clove of garlic, minced
- 3 cups Tomato passata
- 1 cup fresh orange juice
- 2 cups water
- 1 tsp Worcestershire sauce
- 1 tsp Harissa paste
- 1 tbs Gevity bone broth
- 1 tbs smoked paprika
Method:
1. Preheat oven to 160°C
2. Heat half the ghee in a large ovenproof heavy-based pot over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
3. Add the remaining ghee, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
4. Add the remaining ingredients and salt and pepper to season. Return the beef to the pan, with any juices, and bring to a simmer.
5. Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time, cook for at least 3 hours or until very tender and can be shredded easily.
6. Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine.
7. Set aside to place in the burgers, delicious on pizza, on rice, in tacos, the options are endless!
Apple Carrot Radish Slaw
- 1 Apple
- 1 Carrot
- 2 Radish
- 1/4 of a Purple cabbage
- 2-3 tbsp Gevity Better Belly BBQ
1. Mandolin/ thinly slice the radish and purple cabbage.
2. Grate the carrot and apple.
3. Mix together then add the Gevity mayo and stir until all coated and combined.
4. Best eaten immediately on a burger or salad.
Assemble burger:
- Bread social bread or sourdough bun
- Fresh Lettuce
- Cheese slices
- Brisket
- Apple Radish Slaw
- Avocado spread on one piece of bun
If you’d prefer a veggie option, roast a portobello mushroom or fry up some halloumi for a delicious meat free option.
Brisket
- 2 tbsp ghee
- 1-1.5kg Brisket cut
- 1 brown onion, diced
- 1 clove of garlic, minced
- 3 cups Tomato passata
- 1 cup fresh orange juice
- 2 cups water
- 1 tsp Worcestershire sauce
- 1 tsp Harissa paste
- 1 tbs Gevity bone broth
- 1 tbs smoked paprika
Method:
1. Preheat oven to 160°C
2. Heat half the ghee in a large ovenproof heavy-based pot over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
3. Add the remaining ghee, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
4. Add the remaining ingredients and salt and pepper to season. Return the beef to the pan, with any juices, and bring to a simmer.
5. Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time, cook for at least 3 hours or until very tender and can be shredded easily.
6. Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine.
7. Set aside to place in the burgers, delicious on pizza, on rice, in tacos, the options are endless!
Apple Carrot Radish Slaw
- 1 Apple
- 1 Carrot
- 2 Radish
- 1/4 of a Purple cabbage
- 2-3 tbsp Gevity Better Belly BBQ
1. Mandolin/ thinly slice the radish and purple cabbage.
2. Grate the carrot and apple.
3. Mix together then add the Gevity mayo and stir until all coated and combined.
4. Best eaten immediately on a burger or salad.
Assemble burger:
- Bread social bread or sourdough bun
- Fresh Lettuce
- Cheese slices
- Brisket
- Apple Radish Slaw
- Avocado spread on one piece of bun
If you’d prefer a veggie option, roast a portobello mushroom or fry up some halloumi for a delicious meat free option.
