Slow-braised beef brisket pulls into strands, soaks up tangy barbecue sauce, and lands in soft buns with crunchy slaw.
30 min prep 240 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rub the beef breast with salt, pepper and paprika.
Seal the meat in a hot pot for 8 minutes until each side becomes colored.
Chop the onion coarsely and add it to the pot.
Add veal stock and cook with the lid closed in the oven at 160°C for 3 hours.
Boil tomato puree, grape vinegar, brown sugar and Worcestershire sauce for 12 minutes.
Let the meat rest for 10 minutes and separate it fiber by fiber with a fork.
Toss the meat with barbecue sauce and serve on buttered brioche bread with coleslaw.
💡 Tip: Separating the meat after letting it rest for 10 minutes, rather than when it is very hot, keeps the juice in the burger.
🍽️ Serving suggestion: Serve hot with corn pickle and crispy potatoes.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~620
kcal calories
42
g protein
48
g carbs
28
g fat
6.5g
Sugar
1.4g
Fiber
1706.7mg
Sodium
19.8g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (54%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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