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.
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