RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 kg Coles Chuck Steak
• 1 pkt Coles Brioche Rolls
• Burger Slices
• 500ml Massel Liquid Beef Stock
• 1 Brown Onion, roughly chopped
• 2 Garlic Cloves, quatred
• 100ml Tomato Sauce
• 1tbs Fennel Seeds
• 1tbs Chilli Flakes
• 1tbs Smoked Paprika
• ½ cup Brown Sugar
• ½ cup Pineapple Juice
• 1 Iceberg Lettuce
• Pinch of sea salt

METHOD:

• Preheat a fan-forced oven to 160 degrees.
• In a pot over a stove, stir together beef stock, tomato sauce, garlic, onion, paprika, fennel seeds, chilli flakes, pineapple juice and brown sugar. Bring to a gentle boil.
• Slice up steak into chunks and put into an oven-proof baking dish. Season beef with seasalt.
• Once stock mixture has come to a boil, take off the heat and pour over beef. Cover oven tray with aluminum foil and put into oven. Allow to cook for 1 and a half hours. Remove aluminum foil and put back in the oven for another half an hour.
• Take beef out of the oven and transfer to a large pan over a stove. Stir as liquid reduces. Once it has reduced, take off heat.
• Finely slice up lettuce and toast brioche buns.
• To construct burgers, fill buns with lettuce, beef and top with cheese.

Our friends at Wine Selectors recommend pairing this dish with a Malbec or Shiraz.