Author Notes
Meltingly soft slow cooked caramelised whisky infused beef. Ideal on sandwiches or even to top poutine. —Graeme Taylor
Ingredients
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600 grams
Rolled brisket
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50 milliliters
Whisky
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Sea salt & pepper to season
Directions
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Set the oven to 120C/250F,
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Rub the brisket all over with a good grinding of salt and pepper, place in a shallow ovenproof tray such as a white enamel ashet,
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Pour over the whisky and cover well with foil. Place in the middle of the oven for 10 hours. Keep an eye after 5 or 6 hours to make sure that it hasn’t dried out completely, if it has add a splash of water,
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When cooked it should pull apart easily. Do this then pour over the cooking juices and serve.
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