Maple Whiskey Glazed Beef Brisket Recipes

Steps:

• 1. Gather your ingredients
• 2. Chef's Note: Picking a good brisket. You want a brisket that has a good cap of fat. During the slow cooking process that fat will melt and make the brisket nice and juicy. If it also has a lot of fat on the bottom, go ahead and trim that down.
• 3. Combine the DRY RUB ingredients in a bowl, and mix thoroughly, using your hands. Make sure to break up any lumps from the brown sugar.
• 4. Remove the brisket from the refrigerator, and thoroughly coat with the dry rub mixture.
• 5. Place the brisket (fat cap up) into a baking pan, and allow it to sit for 30 minutes.
• 6. Chef's Note: The time sitting will warm the roast up a bit (which is a good thing), and it will help the meat absorb some of the spices.
• 7. Place a rack in the middle position, and preheat the oven to 350f (177c) degrees.
• 8. After the resting period, put the brisket into the oven, and allow to roast, uncovered for about 65 minutes.
• 9. Remove from oven, and add the beef stock to the roasting pan.
• 10. Cover the with a lid, or aluminum foil, and return to the oven.
• 11. Lower the oven temperature to 300f (150c)
• 12. Allow brisket to cook for an additional 3 to 4 hours, until the meat is fork tender.
• 13. Chef's Note: The best way to do a brisket is by temperature. If you have a remote probe insert it into the thickest part of the brisket, and use the following temperature guide.
• 14. To make beef brisket tender the internal temperature has to climb to 180f (82c) to 205f (96c). At these temperatures, the connective tissue will begin to break down into soft gelatin, without drying out the meat. The conversion of collagen in connective tissue into gelatin does not even start until an internal temperature of 140f (60c) is reached. The conversion becomes most efficient when the internal temperature begins to approach 212f (100c).
• 15. Chef's Note: I usually pull it out when the temperature reaches 198f (92c), on my remote... and then let carryover cooking take it up a few more degrees.
• 16. Remove from oven, cover, and allow to rest for 10 minutes before slicing it across the grain. Enjoy.
• 17. Keep the faith, and keep cooking.

Steps:

• Heat 1 tbsp oil in a large, deep flameproof roasting tin or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over, adding the remaining oil to the pan if needed. Meanwhile, mix the paprika, mustard powder, onion powder, cinnamon, cloves, 2 tbsp sugar, 2 tbsp honey and 2 tbsp of the whiskey in a small bowl with a generous amount of salt and pepper. Lift out the beef and scatter the onions and bay leaves over the base of the dish, pour in 100ml water and put the beef back on top. Brush the spice paste all over the meat. Will keep chilled for up to a day.
• Heat oven to 150C/130C fan/gas 2. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6-7 hrs, turning once or twice during cooking, spooning the juices over the meat and topping up with a splash more water if the bottom of the pan is dry.
• Increase the temperature to 200C/180C fan/gas 6. Toss the carrots with the onions around the beef, season then cover again with the foil. Pierce the potatoes a few times each and place on the shelf below the beef. Cook for a further 45 mins.
• Meanwhile, pour the remaining sugar, whiskey, honey and vinegar into a pan. If there is lots of liquid in the tin, add most of this too (but leave some so the meat doesn't dry out). Season and bubble to make a sticky glaze. Uncover the meat and carrots, brush with the whiskey glaze and cook for another 15 mins until the meat is dark, glossy and very tender, and the carrots and potatoes are soft. Remove from the oven, cover the meat loosely with foil and leave to rest for 15 mins.
• Put the potatoes in a bowl and, when cool enough to handle, use kitchen scissors to cut them into pieces - you want to keep the skin in the mash for extra flavour but any big bits will be chewy so try to break it down as much as possible with the scissors, then mash well with a potato masher. Add the soured cream, butter, milk and most of the chives, season really well and mash again. Transfer to a bowl and top with a knob of butter and the remaining chives. To serve, either cut into thick, tender slices or shred the meat with two forks, discarding any string as you go. Serve with the mash, carrots and onions and spoon over the juices. Watch our video on how to tie a butcher's knot.

Steps:

• Place briskets and contents of the spice packets in a stockpot. Add onion, garlic, salt, peppercorns, bay leaves, basil and oregano. Pour in water and beef broth. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Transfer meat to a broiler pan. Brush with maple syrup; sprinkle with brown sugar. Broil 4-6 in. from the heat for 2-3 minutes or until beef is glazed. Thinly slice across the grain.

Steps:

• Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes. Sauce will thicken further upon cooling.
• Store in the refrigerator for up to 1 week, or freeze for future use.

Steps:

• 1. Trim fat from brisket. Score on both sides with a knife. 2. Combine cayenne, salt, and black pepper. Rub all over brisket. Place in a gallon ziplock bag. 3. Combine remaining ingredients. Blend to mix and pour over the brisket. 4. Marinade for 2 hours or overnight. 5. Tranfer to Crock-Pot and cook on high for 3 1/2 - 4 hours, or on low for 7-9 hours. Thinly slice across grain and serve with liquid spponed over brisket.