Buenos Aires Bull
Ingredients
Serves 10 People
- 10 hot dog brioche
- 3 kg beef brisket
Dry rub:
- 100g light brown sugar
- 30g ground black pepper
- 20g ground green pepper
- 20g smoked paprika
- 20g garlic powder
- 20g onion powder
- 20g course sea salt
Chimichurri mayo:
- 42g fresh parsley
- 20g fresh coriander
- 9g fresh oregano
- 3 garlic cloves
- 1 small shallot
- 2 teaspoons red wine vinegar
- 2 teaspoons lemon juice
- 500g plain mayo
Filling:
- 50g sliced red onion
- 200g red cabbage, finely sliced
- 200g white cabbage, finely sliced
- 100g white sweet onion, finely sliced
- 200g bbq sauce
- White wine vinegar
- 50g chopped chive
Instructions
- Brisket and dry rub: In a pestle and mortar combine the ingredients for the rub and grind together. Apply the rub to brisket, then smoke the brisket in low temperature 80°C overnight. Shred the meat.
- Chimichurri mayo: Blend ingredients together in food processor until they are finely mixed.
- Burger: Add sheddered brisked meat on top of the brioche, then add filling and last the chimichurri mayo.
