Delicious Burger with Shredded Beef

01Method

1. 1

   Remove the beef shoulder from refrigeration 30 minutes before cooking. Trim and cut into chunks of 4–5 cm.

2. 2

   Season the prepared meat and coat with oil, then sear the pieces on high heat in a hot pan until golden brown on all sides.

3. 3

   Transfer the seared meat to a pot and add hot water until the pieces are two-thirds submerged, then season again. Add a bay leaf for enhanced flavor.

4. 4

   Simmer gently for 3 hours on low heat until the meat is very tender. Remove the meat and reserve.

5. 5

   Keep the cooking liquid on the heat and reduce it to about one-fifth of its original volume, approximately 20 minutes, until it becomes thick and concentrated.

6. 6

   Once cooled slightly, shred each piece of meat by hand into two to three strips, following the natural grain. The meat should tear easily without force.

7. 7

   Combine the shredded meat with the reduced cooking liquid and let the mixture rest until the next day before grilling.

8. 8

   Transfer the meat mixture to a grilling vessel to prevent it from falling through the grate. Spread evenly and cover. Position the vessel at the edge of the grill away from direct heat.

9. 9

   Grill for about 20 minutes until the meat develops a charred crust and aromatic grill flavor.

10. 10

    While the meat cooks, prepare the slaw. Finely shred the cabbage and carrot, then toss with mayonnaise, sour cream, mustard, salt, and pepper to taste.

11. 11

    Toast the split rolls brushed with oil on the grill until lightly charred, then layer with slaw, shredded meat, and jalapeño slices.

12. 12

    Cover each burger with the top half of the roll.