Name: Barbecued Brisket With Maple Bourbon Glaze Recipe
Total time: 440 min
Yield: 6
Cuisine: Swiss

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Allow this brisket to marinate overnight to allow all the beautiful sweet flavours to develop. 

How to make Barbecued Brisket With Maple Bourbon Glaze Recipe

Cathie Lonnie

Crawler

Swiss

<p>Allow this brisket to marinate overnight to allow all the beautiful sweet flavours to develop. </p>

Maple syrup

Bourbon

Brown sugar

Barbecue sauce

Wholegrain mustard

Finely grated orange rind

Orange juice

Smoked paprika

Garlic Cloves,  Crushed

Coles no added hormone beef brisket

Green onions,  trimmed

Mixed salad,  to serve

Ranch dressing,  to serve

Orange sweet potato,  coarsely grated

Cornflour

Egg,  Lightly Beaten

Combine maple syrup, bourbon, sugar, barbecue sauce, mustard, orange rind and juice, paprika and garlic in a bowl. Season with salt and pepper.

step 1

Place brisket in a shallow glass or ceramic dish. Pour over marinade. Cover. Refrigerate for 6 hours or overnight.

step 2

Preheat a barbecue (with hood) grill and hotplate on medium-high. Place brisket, fat-side up, in a disposable foil baking tray, reserving marinade. Turn off barbecue grill, leaving hotplate on. Place tray on grill. Cook brisket, with hood closed and using indirect heat, for 30 minutes.

step 3

Reduce heat to medium. Cook brisket for a further 20 to 30 minutes or until cooked through.

step 4

Meanwhile, place the reserved marinade in a small saucepan over medium-high heat. Bring to the boil. Reduce heat. Simmer, uncovered, for 2 to 3 minutes or until thickened slightly. Remove from heat.

step 5

Remove beef from tray. Place, fat-side down, on hotplate. Cook for 5 minutes or until lightly charred. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes to rest. Thinly slice.

step 6

Meanwhile, make sweet potato rosti:place all ingredients in a bowl. Mix well. Season with salt and pepper. Heat a well-greased barbecue hotplate and grill on medium-high heat. Using 1/4 cup of potato mixture at a time, spoon onto hotplate. Using an egg slide, press down to make 1cm-thick rosti. Cook for 2 to 3 minutes each side or until crisp and golden. Add green onion to grill. Cook, turning, for 1 minute or until just beginning to char.

step 7

Serve beef with rosti, salad leaves, ranch dressing, green onion and drizzle with reserved sauce.

step 8

Taste