Recipes
Date posted: 19/08/2019
Ingredients
| Pure olive oil glass | 40ml |
| Sliced onions | 200g |
| 1/4 cut chestnut mushrooms | 150g |
| Chopped garlic in oil | 10g |
| Pulled slow cooked beef brisket | 400g |
| Essential Cuisine premier veal jus | 30g |
| Red wine | 60ml |
| Chopped chives | 15g |
| Everyday Favourites mashed potato | 200g |
| Lion authentic Dijon mustard | 40g |
| Everyday Favourites UHT dairy whipping cream | 100ml |
| Pretzel burger bun | 10 |
| Little gem lettuce | 5 |
| Everyday Favourites Monterey Jack cheese 20g Slices | 10 slices |
| Farmstead smoked rindless streaky bacon | 20 slices |
Method
- Heat a large sauté pan and add the oil, fry the onions until soft and golden then add the mushrooms and garlic and cook for a further 3-4 minutes, then add the pulled beef, veal jus, red wine and continue to cook down until reduced.
- Once the beef has cooked down add the chopped chives and set to one side (keep warm).
- Heat the mashed potato as per instructions and then whisk in the mustard and cream and heat - it should be of dressing consistency - place into a squeezy bottle and keep warm.
- Toast the pretzel bun and keep warm then quarter the little gem and quickly char-grill, top with the bacon and cheese and place under the grill to melt the cheese.
- Take the toasted bun and drizzle with potato mustard dressing, top with the pulled beef mix, glazed little gems and more potato mustard dressing and finish with the bun lid.