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Barbecued brisket with maple bourbon glaze
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Prep Time:
380 minutes
Cook Time:
60 minutes
Total Time:
440 minutes
Marinate brisket overnight for maximum sweetness and flavor.
Ingredients:
  • 54.00 gm maple syrup
  • 40.00 ml bourbon
  • 32.00 gm brown sugar
  • 45.20 gm barbecue sauce
  • 23.40 gm wholegrain mustard
  • 2 tsp finely grated orange rind
  • 42.00 gm orange juice
  • 2.50 gm smoked paprika
  • 2 garlic cloves, crushed
  • 2kg No Added Hormone Beef Brisket
  • 6 green onions, trimmed
  • Mixed salad, to serve
  • Ranch dressing, to serve
  • 600g orange sweet potato, coarsely grated
  • 20.00 gm cornflour
  • 1 egg, lightly beaten
  • 62.50 ml finely chopped fresh chives
Instructions:
  • In a bowl, mix together maple syrup, bourbon, sugar, barbecue sauce, mustard, orange zest and juice, paprika, and garlic. Season generously with salt and pepper to taste.
  • Place the brisket in a shallow glass or ceramic dish and generously pour over the delicious marinade. Seal the dish and let it chill in the fridge for a minimum of 6 hours, or for an even richer flavor, leave it overnight.
  • Preheat your barbecue with hood and hotplate on medium-high heat. Put the brisket, fat-side up, in a disposable foil baking tray and save the marinade. Turn off the barbecue grill, keeping the hotplate on, and place the tray on the grill. Cook the brisket with the hood closed using indirect heat for 30 minutes.
  • Lower the heat to medium and continue cooking the brisket for an additional 20 to 30 minutes until it is fully cooked.
  • In a small saucepan, heat the reserved marinade over medium-high heat until it boils. Reduce the heat and simmer uncovered for 2 to 3 minutes until slightly thickened. Remove from the heat.
  • Take the beef out of the tray and lay it, fat-side down, on the hotplate. Cook for 5 minutes, or until it gets a nice char. Move it to a plate, cover it loosely with foil, and let it rest for 10 minutes. Then, slice it thinly.
  • Prepare the Sweet Potato Rosti: Combine all ingredients in a bowl, mix thoroughly, and season with salt and pepper. Heat a greased barbecue hotplate over medium-high heat. Spoon 1/4 cup of potato mixture onto the hotplate and press down with an egg slide to create 1cm-thick rosti. Cook for 2 to 3 minutes on each side until golden and crispy. Grill green onions for 1 minute until slightly charred, flipping as needed.
  • Plate the beef alongside golden rosti, fresh salad leaves, creamy ranch dressing, chopped green onion, and finish by drizzling with the reserved sauce.

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