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.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.
There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.