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Maple Whiskey Glazed Beef Brisket
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| 1 tsp. | cayenne pepper |
| 1 Tbsp. | coarse salt |
| ½ tsp. | fresh ground black pepper |
| 1½-2 pounds | beef brisket scored with a knife on both sides |
| 2 Tbsp. | olive oil |
| ½ cup | real maple syrup |
| ¼ cup | Jack Daniels, or other whiskey |
| 2 Tbsp | brown sugar |
| 1 Tbsp | tomato paste |
| Unit juice of 1 orange | |
| 2 cloves | garlic smashed |
| 4 slices | fresh ginger sliced thinly, (1/16-inch thick) |
| 4 slices | orange peel 1, 2" x 1/2" (careful to avoid bitter white pith when peeling) |
Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum sealed bag, plastic resealable bag or other container.
Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
Marinade for 2 hours or overnight.
Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum-sealed bag, plastic resealable bag or other container.
Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
Marinade for 2 hours or overnight.
Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket
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