Beef Brisket with Bourbon Barbecue Sauce

An autumn winter dish and can be halved, I’m not a Bourbon fan but it works well in this hearty dish served in the pic with Parmesan Polenta and Baby spinach but lovely with a creamy potato whip.Recipe by Donna Hay

Ingredients

• 3kg beef brisket, untrimmed
• 1 head garlic, halved
• 1 red onion, quartered
• 3 fresh bay leaves
• 6 sprigs thyme
• 1 long red chilli, halved
• 2 cups brown sugar
• 1 tbsp black peppercorns
• 1.5 litres water
• 1 cup apple cider vinegar
• 1 cup bourbon

Bourbon Barbecue Sauce

• 1/4 cup smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• 1 tbsp tomato paste
• 1/2 cup honey
• 1/3 cup brown sugar
• 2 tsp mustard powder
• 1 tbsp bourbon

Method

1. Preheat oven to 160ºC.
2. Place the beef, fat side down, in a large, deep-sided roasting pan. Add the garlic, onion, bay leaves, thyme, chilli, sugar, peppercorns, water, vinegar, and bourbon. Cover with aluminium foil and roast for 4 hours or until tender.
3. Remove the beef from the cooking liquid, discarding the liquid, and allow to rest for 15 minutes.
4. To make the barbecue sauce, place the paprika, cayenne pepper, vinegar, tomato paste, honey, sugar, and mustard powder in a small saucepan over medium heat and stir to combine. Bring to a simmer and cook, stirring for 3-4 minutes or until thickened. Remove from the heat, add the bourbon and stir to combine. Set aside to cool.
5. Preheat a char-grill pan or barbecue over low heat. Pat the brisket dry with absorbent paper and cook, fat side down for 6-8 minutes each side or until charred. Top with the barbecue sauce to serve.