Smoky, Sticky and Sweet Vanilla Brisket
Ingredients
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
Brisket
- 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
Method:
Preheat the oven to 320°F.
- In a medium saucepan, combine the paprika, vanilla, apple cider vinegar, tomato paste, honey, sugar and mustard.
- 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.
- Place the brisket, in a large roasting pan. Add in the leeks, bay leaves, thyme, peppercorns, water, vinegar and BBQ sauce.
- 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.
- Place the drippings in a large pot over medium-high heat and cook until reduced.
- 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.
- Set aside for 10 minutes before carving. Serve.
