Good, better, best
+ Good – For an alcohol-free version, swap the bourbon for a mix of one-part vanilla extract to two-parts water.
++ Better – Recipe
+++ Best – Marinate the brisket overnight with the garlic and paprika for a deeper flavour.
Ingredients
• 2.5kg beef brisket
• 40g KNORR Professional Garlic Purée
• 10g smoked paprika
• 25g KNORR Professional Beef Jelly Bouillon
• 50ml rapeseed oil
• 100ml bourbon
• 20g KNORR Barbecue Paste
Method
- Trim excess fat from the beef. Mix the KNORR Professional Garlic Purée and paprika, then spread it over the beef. Cover with cling film and chill for 2 hours.
- Bring 1l water to the boil and whisk in the KNORR Professional Beef Jelly Bouillon. Remove and set aside until needed.
- Remove the beef from the fridge 30 mins before cooking while the oven is pre-heating to 150°C.
- Heat the oil, then add the beef and brown on all sides before removing and placing into a deep roasting tray.
- Pour the bouillon over the beef and cover with parchment and foil. Place into the oven and cook for 5 hours.
- Remove from the oven and pour the cooking liquor into a saucepan. Cover the beef and allow to rest.
- Bring the cooking liquor to the boil and reduce by two-thirds, then add the bourbon and KNORR Barbecue Paste. Simmer for 2 mins then remove from the heat.
- When ready for service, pour the glaze over the beef. Slice the beef against the grain and serve.
