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.

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