When you’re sick of your kids not eating their dinner. My famous smokey cinnamon brisket burgers!

Smokey Cinnamon Beef Brisket Burgers Ingredients 1.2kg beef brisket ½ cup extra thick bbq coconut aminos (see note A) ¼ tsp cinnamon ¼ tsp ground cumin ⅛ tsp garlic powder ⅛ tsp ginger powder ⅛ tsp smokey paprika ½ tsp salt ½ tbsp olive oil 400ml beef stock (or bone broth) 1 can (400ml) tinned tomatoes Method 1. Combine ¼ cup bbq sauce, cinnamon, ground cumin, garlic powder, ginger powder, smokey paprika, salt and olive oil in a small bowl and mix together 2. Generously coat both sides of your beef brisket in the marinade. Cover or wrap in cling wrap and leave to marinate for at least an hour (or overnight ideally) (see note B) 3. Heat a generous drizzle of olive oil to large dutch oven. Once hot, sear each side of the brisket for 5 minutes or until it begins to brown. Remove from the heat and preheat oven to 150°C 4. In a separate jug/small bowl, mix together beef stock, tinned tomatoes and ¼ cup of barbeque sauce and pour over the brisket in the dutch oven 5. Place in the oven and cook for 6 hours, checking hourly. If it looks dry, add splash of water or beef stock) 6. Remove the lid from the dutch oven and coat the brisket in the juices/sauce remaining in the saucepan.. Take the lid off and increase oven temp to 200°C and cook for a further 30 minutes 7. Remove from the oven and shred with two forks Note A: alternatively use a ¼ cup of your favourite bbq sauce and a drizzle of honey if your sauce isn’t overly sweet already Note B: Leave out on the counter to come to room temperature if the brisket has been refrigerated or refrigerate overnight for extra flavour My healthy cookbook is linked in my bio💗 #healthyfamilydinner