Bourbon and honey-glazed brisket with sour cream and chive mash

• vegetable oil↗3 tbsp tbsp
• beef brisket↗2-2½ kg piece kg

  wrapped and tied (ask your butcher to do this)

• smoked paprika↗1 tbsp tbsp
• English mustard powder↗1 tbsp tbsp
• dry onion powder↗2 tsp tsp
• ground cinnamon↗1 tsp tsp
• cloves↗pinch dried ground

  pinch of dried ground

• light brown soft sugar↗6 tbsp tbsp
• honey↗100g g
• bourbon whiskey↗50ml ml

  plus 2 tbsp

• red onion↗2

  sliced

• bay leaf↗4
• carrot↗4-6 small

  peeled and cut in half or quarters lengthwise, or 300 g chantenay carrots

• red wine vinegar100ml ml
• baking potatoes↗4-6 large

  unpeeled

• сметана↗250g
• вершкове масло↗75g

  плюс додатково для подачі

• молоко↗splash of
• зелена цибуля↗small pack

  подрібнена

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in a large, deep, oven‑safe roasting pan or your biggest oven‑safe pot. Generously season the beef brisket and sear it in the pan until evenly browned, adding remaining oil as needed. Meanwhile, combine paprika, mustard powder, onion powder, cinnamon, cloves, 2 tbsp sugar, 2 tbsp honey and 2 tbsp whiskey in a small bowl with a generous amount of salt and pepper. Remove the meat, scatter the onion and bay leaves on the bottom of the vessel, pour in 100 ml water and return the meat on top. Rub the meat with the spiced paste. It can be stored in the refrigerator for up to a day.

2. 2

   Preheat the oven to 150°C/130°C with convection/gas 2. Tightly wrap the pan in several sheets of foil or cover with a lid and roast for 6‑7 hours, turning once or twice during cooking, basting the meat with its juices and adding more water if the bottom of the pan dries out.

3. 3

   Increase the temperature to 200°C/180°C with convection/gas 6. Toss the carrots with the onion around the meat, season and cover with foil again. Prick each potato several times and place them on a rack beneath the meat. Cook for another 45 minutes.

4. 4

   Meanwhile, transfer the remaining sugar, whiskey, honey and vinegar to a saucepan. If there is a lot of liquid in the pan, add most of this mixture (but leave some so the meat does not dry out). Season and bring to a boil to create a sticky glaze. Remove the lid from the meat and carrots, brush them with the whiskey glaze and cook for another 15 minutes, until the meat is dark, glossy and very tender, and the carrots and potatoes are soft. Remove from the oven, loosely cover the meat with foil and let rest for 15 minutes.

5. 5

   Place the potatoes in a bowl and, once cooled enough to handle, use kitchen scissors to cut them into pieces—the skin remains in the mash for extra flavor, but large pieces can be chewy, so try to cut them as finely as possible with the scissors, then mash thoroughly with a potato masher. Add sour cream, butter, milk and most of the green onions, season well and mash again. Transfer to a bowl, top with a pat of butter and the remaining green onion. For serving, slice the meat into thick, tender pieces or shred it with two forks, discarding any sinew. Serve with the mash, carrots and onions, drizzled with the juices. Watch our video on how to tie a cravat knot.