1kg mince brisket (preferably naval end)
15g basil – finely chopped
1 onion – finely chopped
2 tsp onion powder
2 Tbsp Culley’s Pitmaster Beef Rub
2 Tbsp salt
1 Tbsp cracked pepper
Preferably try find somewhere you can buy minced brisket or if you have a mincer at home go out and ask your butcher for 1kg of naval end brisket. The naval end of the brisket is the thinner end that holds a lot more fat and makes a world of difference when it comes to flavour! This cut is also great for making your own beef sausages at home.