1 teaspooncayenne pepper (1/2 teaspoon if you prefer more mild heat)
Pre-heat oven to 160℃ fan forced or 180℃ conventional
If your beef has been in the fridge, place it on a plate on the bench to get it to room temperature while you prepare ingredients.
Lay the beef fat side down in a large roasting pan. Add vinegar, bourbon, water, peppercorns, sugar, chillies, thyme, bay leaves, onion and garlic to the pan.
Wrap tightly with foil and cook for 4 hours.
While meat is cooking prepare glaze. Add all ingredients (except bourbon) into a small pot. Cook on a medium heat for 5 minutes or until thickened. Remove from heat and add bourbon, stir until incorporated. Leave to cool completely.
Remove brisket from oven and take it out of the roasting liquid (discard liquid) and rest under foil for 15 minutes.
Preheat BBQ to a medium heat.
Place meat on the grill to char (5 minutes), repeat on the other side. Remove from heat, brush with bourbon honey glaze and serve.
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.