Recipe: York on the Pork Burger - Cincinnati News, FOX19-WXIX TV

Recipe: York on the Pork Burger

FOX19 -

Cincinnati Burger Week brings out some creative burgers at more than 50 locations and Keystone was kind enough to share their recipe for the burger they’ve dubbed, ‘York on the Pork’.

Ingredients:

  • Full Brisket, trim fat
  • Yellow onions
  • Kosher salt
  • Black pepper
  • Brown
  • Sugar
  • Guinness Stout


 
Method:

  • Pre-heat oven to 500 degrees. COOK TIME IS 3 ½ hours
  • Peel and rough chop the onions. Line a deep hotel pan with these onions
  • Take the brisket and cut away the majority of the fat and gristle
  • Once the fat has been cut away, cut the brisket into three equally sized pieces and set them on top of the onions in the deep hotel pan
  • Sprinkle the salt and pepper over the brisketMix the brown sugar in the stout and add the mixture into the deep hotel pan
  • Cover with parchment paper, plastic wrap and foil. Seal and cook for 3 hours
  • Remove the brisket from the pan and set on a sheet tray to pull
  • Using a blender, blend the onions into the Au Jus, cool and add the pulled brisket to the Au Jus mixture

 
Yorkshire Pudding Recipe:
 
Yorkshire pudding is often served with beef and is the part of the traditional English Sunday Roast meal. Originally made using the fats or drippings from the roast while it was being cooked, Yorkshire pudding is not a dessert but more used as a bread as a savory part of the meal.
 
Ingredients:

  • 1 cup sifted flour
  • 2 eggs fresh
  • 1 cup milk
  • 1/2 teaspoon salt
  • 3t oil/butter/bacon fat

 
Method:

Preheat oven 450. Beat together milk and eggs first. Slowly add flour and salt and whisk till lumps disappear. Put 1 tsp fat/oil into crocks. Ladle/spoon mixture into crocks. Bake 10-12 mins. Should be lightly brown. Makes 3 small cast iron sized servings.
 
“2017 Burger week”

Yorkshire pudding heated
5oz beef patty

2oz stout brisket

2oz Au Jus (1 part diced carrots, one part diced celery and 2 parts diced yellow onion ¼ part garlic) mix and sautéed with butter until translucent

1oz cheddar jack melted
 

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