Low-and-slow oven brisket with a smoky rub, glazed with Chipotle Maple at the end. Tender enough to cut with a spoon.
Serves: 8 | Prep: 15 min | Cook: 5 hr + 20 min resting
Ingredients
- 2 kg beef brisket
- 2 tbsp smoked paprika
- 1 tbsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 cup beef stock
- ½ cup The Flavorsmith Chipotle Maple
Method
- Heat the oven to 140°C. Mix the paprika, salt, pepper and garlic powder and rub all over the brisket.
- Put the brisket fat-side up in a roasting dish. Pour the stock around it and cover tightly with foil.
- Roast 4½–5 hours, until very tender.
- Uncover, turn the oven up to 200°C and brush the top thickly with Chipotle Maple. Roast 15 minutes until glazed.
- Rest 20 minutes, then slice across the grain. Spoon over the pan juices.
Chef's tip: Always slice brisket across the grain — it's the difference between tender and stringy.