Brisket of beef recipe

• 2 kg (4.4lbs) Brisket of beef, ideally on the bone
• 3 tsp Salt
• 1 tbsp Ground mustard seed
• 1 tsp Chilli flakes
• 1 tsp Paprika
• 3 tbsp Grated dark chocolate
• 1 tsp Ground black peppercorns
• 1 tsp Ground mace
• 1 tbsp Ground coriander seeds
• 5 Star anise
• 75 g (2.6oz) Butter
• 500 ml (17.6fl oz) Red wine
• 400 ml (14.1fl oz) Whisky
• 200 ml (7fl oz) Balsamic vinegar
• 3 l (5.3pints) Beef stock
• 4 tbsp Dark soy sauce (Kecap Manis if you can find it)
• 3 tbsp Maple syrup
• 1 tbsp Cornflour
• 4 tbsp Brown sugar

1. First of all take all of the dry ingredients except the star anise and the sugar and grind in a pestle and mortar or use a spice grinder.
2. Take this mixture and rub it thoroughly into your joint of brisket.
3. In a deep bowl big enough to take the joint, pour in three quarters of the wine, a splash or two of the whisky, the soy sauce and the balsamic vinegar.
4. Put the beef in the marinade, cover and leave it for a day in the fridge turning it as regularly as you can.
5. If you do not have as long as a day, don't panic, just leave it for as long as you can - even if it is just for an hour.
6. In a large pan, put the meat and the marinade along with the beef stock and bring it to simmering point.
7. Adjust the heat to maintain a gentle simmer for around 3 - 3 1/2 hours or until the meat is soft and tender.
8. During this time, make sure the liquid does not get too low and keep topping up with extra water if necessary.
9. Pre-heat your oven to 200C/ gas mark 6.
10. In another saucepan, gently heat the whisky with the maple syrup, brown sugar and some of the liquor from the meat.
11. Thicken with a little cornflour to create a glaze.
12. Take the beef out of the liquor and put it into an oven proof dish.
13. Pour some of the glaze over the meat and slip it into a very hot oven for about 15 to 20 minutes.
14. Use the rest of the glaze, add the last of the wine and the meat liquor and heat till bubbling and reduce down to make a gravy.
15. Take the meat out of the oven, let it stand for a few minutes before carving the tender slices onto a platter.
16. Drizzle a little gravy over the beef and put the rest into a jug for people to help themselves.

brisket, salt, ground mustard, chilli flakes, paprika, chocolate, ground black, ground mace, ground coriander seeds, anise, butter, whisky, vinegar, l, soy sauce, maple syrup, cornflour, brown sugar

Taken from www.lovefood.com/guide/recipes/10562/whisky-and-maple-glazed-spice-rubbed-brisket-of-beef (may not work)