Beef Brisket with Bourbon Glaze

Risk it for the brisket - well, nothing risky about this surefire winner of a main meal brisket! Bourbon puts a little spirit (literally) into this combination of magical herbs and spices that bring out the juicy flavours of beef brisket. An extra Christmas gift is found for your guests with the addition of Bone Broth Concentrate for gut and immunity goodness!

Ingredients

PANTRY ITEMS

For the brisket

Approx 3kg beef brisket (high welfare if possible) - we used the point (not the flat)

3 tbsp sea salt

2 tbsp cracked black pepper

2 tbsp smoked paprika

2 tbsp olive oil

For the glaze

3 tbsp apple cider vinegar

⅓ cup bourbon

⅓ cup maple syrup

NUTRA ORGANICS PRODUCTS

3 tbsp Beef Bone Broth Concentrate Natural

Method

Take your brisket and trim off any excessive fat (or you could ask the butcher to do it for you).
Pat the brisket dry and coat lightly with olive oil.
Mix together salt, pepper and paprika and spread all over the brisket.
Place brisket in a large baking pan and cover with foil.
Leave on the counter for an hour to come to room temperature.
Heat oven to 150 degrees.
Bake brisket in foil cover for approximately 5 hours (internal temperature should be at around 100 degrees).
Mix together glaze ingredients in a bowl the last hour of baking.
Remove foil from the top of the brisket and glaze with ⅓ of the mixture
Turn the oven up to 180 degrees and bake for 10 mins, reglaze and repeat until the glaze is all on.
Remove from oven and rest for 45 mins.
Serve and slice against the grain (google it if you need more guidance).