Barbecued brisket with maple bourbon glaze

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How to make Barbecued brisket with maple bourbon glaze

  • Yield : 6
  • Prep Time : 6:20
  • Cook Time : 1:00
  • Total Time : 7:20

Ingredients

  • 2 tablespoons maple syrup
  • 2 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 2 tablespoons barbecue sauce
  • 1 tablespoon wholegrain mustard
  • 2 teaspoons finely grated orange rind
  • 2 tablespoons orange juice
  • 1 teaspoon smoked paprika
  • 2 garlic cloves, crushed
  • 2kg piece beef brisket
  • 6 green onions, trimmed
  • Mixed salad, to serve
  • Ranch dressing, to serve

Sweet potato rosti

  • 600g orange sweet potato, coarsely grated
  • 2 tablespoons cornflour
  • 1 egg, lightly beaten
  • 1/4 cup finely chopped fresh chives

Method

  • Step 1 Combine maple syrup, bourbon, sugar, barbecue sauce, mustard, orange rind and juice, paprika and garlic in a bowl. Season with salt and pepper.
  • Step 2 Place brisket in a shallow glass or ceramic dish. Pour over marinade. Cover. Refrigerate for 6 hours or overnight.
  • Step 3 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 4 Reduce heat to medium. Cook brisket for a further 20 to 30 minutes or until cooked through.
  • Step 5 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 6 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 7 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 8 Serve beef with rosti, salad leaves, ranch dressing, green onion and drizzle with reserved sauce.

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