(Makes 20 sliders)
|3 lbs||Beef brisket, cleaned and trimmed|
|2 pcs||Rosemary, chopped|
|4 pcs||Thyme, chopped|
|3 tbsp||Pusateri’s Sweet and Smokey Dry Rub|
|2 tbsp||Grainy mustard|
|2 tbsp||Lea & Perrins Worcestershire|
|1 ½ L||Beef stock|
|500 mL||BBQ sauce|
|2 oz||Olive oil|
|1 pc||Onions, rough chop|
|2 pcs||Carrot, rough chop|
|2 stalk||Celery, rough chop|
|3 tbsp||Tomato paste|
|20 pcs||Mini brioche buns|
|Salt and pepper to taste|
Season brisket with spice rub, mustard and Lea & Perrins Worcestershire for a minimum of 24 hours.
Season with salt and pepper and place brisket on a medium to high BBQ grill.
Grill on both sides till marked and seared.
In a heavy bottom pan, add oil, onion, carrots, celery and garlic and fry until golden. Add tomato paste and fry for 1 minute. Deglaze with beef stock. Add BBQ sauce and bring to boil.
Transfer brisket back to the pan and add herbs. The liquid should just cover halfway up the top of the brisket. Cover with lid and bake at 300F for approximately 2 to 2 ½ hours or until meat is very tender.
When nished, carefully lift brisket out of roasting pan and strain jus in a pot using a strainer. Transfer pot to stove burners and reduce jus until it coats the back of a spoon. Set aside.
Let meat cool and while still warm tear meat into smaller pieces. It should resemble loose strands. Be careful to take out any vessels, nerves or fat.
Add meat back to the BBQ jus and mix well. Reheat meat mixture in oven, covered, and serve in toasted brioche buns.