Ten-hour brisket started Saturday morning and served for the fam as Sunday dinner. I was going for a honey BBQ flavor profile and it turned out so delicious, especially paired the Garlic Cauliflower Mash. Serves 4 as a single serving.
INGREDIENTS:
3½ lb grassfed brisket, trimmedMarinade:
½ cup ketchup
½ cup molasses
2 tsp dijon mustard
4 Tbsp honey
⅓ cup apple cider vinegar
1 tsp garlic powder
JF Spicy Salt, to taste
1 Tbsp worcestershire, to taste (optional)
Spice Rub:
2 tsp chili powder
2 tsp garlic powder
2 tsp JF Spicy Salt
½ tsp fresh cracked black pepper
Garlic Cauliflower Mash:
1 bulb of garlic, roasted
1 (24oz) bag riced cauliflower, defrosted (I like 365)
Olive oil
JF Spicy Salt, to taste
Nut milk (optional)
Vegan butter (optional)
PROCESS:
Garlic Cauliflower Mash
Preheat the oven to 375º. Slice the head off your bulb of garlic, wrap it in foil, and place it in the oven to roast; remove when tender.
Warm the olive oil in a large pan and begin to sauté your defrosted cauliflower rice. Throw in the roasted garlic cloves and allow this to come together over the heat. Season with JF Spicy Salt. Mash with an immersion blender until smooth. Transfer to a blender if needed. Set aside.
Marinade
In a small bowl, add the ketchup, molasses, dijon, honey, apple cider vinegar, garlic powder, and JF Spicy Salt. Whisk to combine.
Spice Rub
Combine all of your spices. Set aside.
Honey BBQ Brisket
Preheat your greased slow cooker to a low heat. Place the brisket in and sprinkle over our spice mixture; use your hands to evenly distribute. Flip and repeat. Then pour over the marinade - covering both the top and bottom. Cover and cook for 10 hours.
Once 10 hours have elapsed, transfer the sauce to a large pan and allow it to reduce for about an hour. Remove from the heat when you've reached your desired consistency.
Slice the brisket and plate warm over our Garlic Cauliflower Mash. Ladle over the BBQ au jus and enjoy!