Brisket with Bourbon honey glaze

Posted on June 04 2017






1.5 – 2kg beef brisket

120ml (1/2 cup) apple cider vinegar

120ml (1/2 cup) bourbon

750ml water

1 TBS whole black peppercorns

250g (1 cup) brown sugar

2 small red chillies, chopped

handful thyme

5 bay leaves

1 small red onion (roughly chopped)

3 TBS Crushed garlic



30g Sweet smoked paprika

1 TBS Tomato paste

75g brown sugar

175g honey

60ml apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon cayenne pepper (1/2 teaspoon if you prefer more mild heat)

30ml bourbon 






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.

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