Smoky, Sticky and Sweet Vanilla Brisket


Vanilla Bourbon BBQ Sauce

  • 2 tbsp smoked paprika 
  • 1-2 tbsp Beyond Good Madagascar Pure Ground Vanilla
  • 60ml apple cider vinegar
  • 1 tbsp tomato paste
  • 50g honey
  • 100g soft brown sugar
  • 2 tsp mustard
  • 2 tbsp bourbon whiskey
  • ½ -1 tsp liquid smoke


  • 2.5kg boned and rolled beef brisket
  • 2 leeks
  • 3 fresh bay leaves
  • Handful thyme sprigs
  • 1 tbsp black peppercorns
  • 1.5l water
  • 250ml (1 cup) apple cider vinegar
  • 250ml (1 cup) Vanilla Bourbon BBQ sauce

The subtle sweetness and warm, floral notes of vanilla can add depth and complexity to the rich, savory flavor of beef brisket.
Serves 4-6


Preheat the oven to 320°F.

  1. In a medium saucepan, combine the paprika, vanilla, apple cider vinegar, tomato paste, honey, sugar and mustard.
  2. Bring to a gentle simmer and cook, stirring, for 5 minutes or until thickened. Remove from the heat and add in the bourbon and liquid smoke. Stir to combine and set aside to cool.
  3. Place the brisket, in a large roasting pan. Add in the leeks, bay leaves, thyme, peppercorns, water, vinegar and BBQ sauce.
  4. Cover with aluminium foil and roast for 4 hours or until fork-tender. Strain out the liquid from the pan and reserve, discard the solids.
  5. Place the drippings in a large pot over medium-high heat and cook until reduced. 
  6. Place the brisket back in the pan and baste with the remaining BBQ sauce. Increase the oven temperature to 390°F and roast until caramelised, approximately 20 minutes.
  7. Set aside for 10 minutes before carving. Serve.


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