Castlescreen brisket with apricot-whiskey glaze

0
1844
brisket, easy entertaining, slow cooking, slow cooker, beef, roast,
Serves 8-10
For the rub:
1 tbsp salt
1 tsp black pepper
2 tsp brown sugar
2 tsp smoked paprika
½ tsp chilli powder

For the brisket:
1 x 1.8kg brisket
2 tbsp rapeseed oil
1 onion, chopped
4 garlic cloves, smashed
2 celery stalks, chopped
1 large carrot, chopped
950ml beef stock
350ml Irish stout
180ml Irish whiskey
2 tbsp fresh thyme leaves
2 tbsp tomato purée
30g brown sugar
60ml soy sauce
1 tbsp balsamic vinegar

For the glaze:
150g apricot jam
2 tsp Irish whiskey

  1. In a small bowl, combine all of theingredients for the rub. Rub the mixture all over the brisket. Cover and place in the fridge for at least 2-3 hours or preferably overnight. Allow to sit at room temperature for one hour before cooking.
  2. Preheat the oven to 170˚C/150˚C fan/gas mark 3.
  3. Heat one tablespoon of oil in a large wide casserole dish over a medium-high heat. Add the brisket, fat side down, and cook for 5-6 minutes without disturbing until well browned. Turn brisket over and cook for 3-4 minutes until browned. Using tongs, transfer to a plate.
  4. Turn the heat to medium and add the remaining tablespoon of oil. Add the onion and cook for 5-6 minutes until golden, stirring occasionally. Add the carrot, celery and garlic and cook for 2-3 minutes. Stir in the thyme and tomato purée.
  5. Stir in the stock, stout, whiskey, sugar, soy sauce, thyme and balsamic. Return the brisket to the pot and bring to a simmer. Cover tightly with tin foil and a lid, then transfer to the oven.
  6. Braise for four hours until the brisket is very tender. Carefully transfer the brisket to a baking tray, fat side up.
  7. Use a stick blender to whizz the braising liquid until smooth. Bring to a simmer and allow to bubble for 10 minutes until reduced to around 500ml.
  8. Transfer around four tablespoons of the reduced liquid to a blender. Add the apricot jam and whiskey and whizz until smooth.
  9. Use a sharp knife to score a crosshatch pattern into the fat side of the brisket, spaced about 1cm apart.
  10. Preheat the grill to a high heat. Generously brush the top of the brisket with some of the glaze. Place under the hot grill for 3-4 minutes until browned and sticky, watching carefully to prevent burning.
  11. Transfer the brisket to a cutting board. Slice against the grain and transfer to a large serving platter. Ladle over some of the reduced braising liquid over and drizzle with the remaining glaze.

Per Serving: 855kcals, 60g fat (22.6g saturated), 18.1g carbs (11.9g sugars), 44.5g protein, 1.2g fibre, 1.504g sodium