Mustard rubbed brisket with a sweet chilli glaze
- 2tbsp honey
- 1tbsp Colman’s English Mustard Powder
- 1tsp garlic powder
- 2tsp onion powder
- ¼tsp celery salt
- 2tsp smoked paprika
- ½tsp dried chilli flakes
- 1tsp dried oregano
- 1tsp ground black pepper
- 1.2kg Butcher’s Selection Scottish Beef Brisket
- 2 bay leaves
- 4tbsp sweet chilli sauce
Preheat the oven to 150C/130C Fan/Gas 2.
To make the rub for the meat, mix together the honey, mustard, garlic and onion powders, celery salt, smoked paprika, chilli flakes, oregano and black pepper.
Rub the mixture over the brisket and transfer to a roasting tray. Add the bay leaves and cover tightly with foil. Bake for 4-5 hrs until the meat is tender and can be pulled apart with a fork.
Preheat the barbecue or grill to medium. Cook the brisket for 10-15 mins, brushing with the sweet chilli sauce and turning from time to time. Transfer to a carving board, slice and serve immediately.