Beef Brisket With Bourbon BBQ Sauce
- 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 (350g) brown sugar
• 1 tablespoon black peppercorns
• 1.5 litres water
• 1 cup (250ml) apple cider vinegar
• 1 cup (250ml) bourbon
- ¼ cup (30g) smoked paprika
- ½ teaspoon cayenne pepper
- ¼ cup (60ml) apple cider vinegar
- 1 tablespoon tomato paste
- ½ cup (175g) honey
- 1/3 cup (75g) brown sugar
- 2 teaspoons mustard powder
- 1 tablespoon bourbon
- Preheat oven to 160°C (325°F). 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.
- Remove the beef from the cooking liquid, discarding the liquid, and allow to rest for 15 minutes.
- To make the bourbon 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 completely.
- 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. Serves 8–10.