Slow-Roasted Beef Brisket with Maple Syrup

01Method

1. 1

   Score the fat cap on the beef and season generously with salt on both sides. Crush the peppercorns, allspice berries, caraway seeds and bay leaves together in a mortar.

2. 2

   Rub the crushed spice mixture thoroughly into the meat. Heat oil in a heavy pan and sear the meat on all sides until well browned.

3. 3

   Remove the seared meat and set aside. Add chopped vegetables to the pan, pour in the stock and deglaze. Stir in the maple syrup, bourbon and tomato paste. Season with salt and add the thyme.

4. 4

   Arrange half the vegetables on the bottom of a roasting pan, place the seared meat on top and cover with the remaining vegetables. Cover with a lid and roast at 140°C for approximately 2.5 hours, basting regularly with the pan juices.

5. 5

   Remove the cooked meat and let it rest. Pour the pan juices into a saucepan, skim off excess fat and reduce the sauce by simmering until thickened.

6. 6

   Slice the meat and arrange on a serving platter with some of the roasted vegetables. Garnish with chopped parsley and drizzle with the reduced sauce.