by Arnaud Mesureur June 04, 2017 1 min read



  • 1.5 – 2kg beef brisket
  • 120ml (1/2 cup)apple cider vinegar
  • 120ml (1/2 cup)bourbon
  • 750ml water
  • 1 TBSwhole black peppercorns
  • 250g (1 cup)brown sugar
  • 2 small red chillies, chopped
  • handfulthyme
  • 5bay leaves
  • 1 smallred onion (roughly chopped)
  • 3 TBSCrushed garlic


  • 30gSweet smoked paprika
  • 1 TBSTomato paste
  • 75gbrown sugar
  • 175ghoney
  • 60mlapple cider vinegar
  • 2 teaspoonsDijon mustard
  • 1 teaspooncayenne pepper (1/2 teaspoon if you prefer more mild heat)
  • 30mlbourbon 


  1. Pre-heat oven to 160 fan forced or 180 conventional 
  2. 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.
  3. 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.
  4. Wrap tightly with foil and cook for 4 hours. 
  5. 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.
  6. Remove brisket from oven and take it out of the roasting liquid (discard liquid) and rest under foil for 15 minutes.
  7. Preheat BBQ to a medium heat.
  8. Place meat on the grill to char (5 minutes), repeat on the other side. Remove from heat, brush with bourbon honey glaze and serve.

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