10 hour brisket

By Graeme Taylor
May 19, 2015
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Author Notes: Meltingly soft slow cooked caramelised whisky infused beef. Ideal on sandwiches or even to top poutine.Graeme Taylor

Serves: 4

  • 600 grams Rolled brisket
  • 50 milliliters Whisky
  • Sea salt & pepper to season
  1. Set the oven to 120C/250F,
  2. 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,
  3. 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,
  4. When cooked it should pull apart easily. Do this then pour over the cooking juices and serve.

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