Whiskey Cured Brisket
Whiskey Cured Brisket with Whiskey Honey Glaze, Mustard Pickled Onions and Brioche
Whiskey Cured Brisket
Ingredients
1kg boned brisket
25g sea salt
50g dark brown sugar
6 crushed juniper berries
6 crushed black peppercorns
Few sprigs thyme chopped
1 clove garlic, minced
25ml whiskey
2 tablespoons oil
2 onions, peeled and quartered
250ml beef stock
Method
Mix the salt, sugar, juniper berries, peppercorns, thyme, garlic and whiskey to a paste. Rub all over the brisket and wrap tightly in cling. Chill for 24 hours. Wash off the rub and pat dry.
Heat the oil in a large frying pan and seal off the beef. Place in a casserole dish and add the onions to the pan. Cook until golden and add the stock. Bring to a simmer and pour over the beef. Seal with a lid and cook in a 140 degrees oven for about 3 hours or until fork tender.
Allow to rest.
Whiskey Honey Glaze
Ingredients
250ml of the cooking liquor from the brisket
50g honey
50ml whiskey
2 tablespoons balsamic vinegar
Method
Boil to a thick syrupy consistency and add the brisket. Coat the brisket with the glaze.
Mustard Pickled Onions
Ingredients
2 red onions, peeled and sliced into thin rings
75ml cider or white wine vinegar
25ml water
25g sugar
1 tablespoon American sweet mustard
½ teaspoon salt
Method
Place the vinegar, water, sugar, mustard and salt in a pan and bring to the boil. Simmer until the sugar has dissolved and whisk. Pour over the onions and leave for an hour before using.
To Assemble:
4 brioche buns
Shredded lettuce
Slice the buns and spread with mayonnaise. Top with lettuce then slice the beef and place on top, with some of the cooking juices.
Top with some pickled onions and serve.
