4-5lbs Beef brisket
1 pound thick bacon ( I sliced it from a single piece but you can use thick sliced bacon)
4 large onions thinly sliced
5 cloves garlic cut in half lengthways
1/2 cup strong black coffee
1/4 cup maple syrup
3 tablespoons honey
1teaspoon harissa powder OR 1/2 teaspoon ground habanero chili powder (if you can't get these use hot chili powder and of course you can add more or less to suit your tastes)
salt and freshly ground pepper
For the bacon jam barbecue sauce
1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
A little more Harissa or ground Habanero chili if required (if you can't get these use hot chili powder)
Preheat the oven to 165C / 325F
To begin with you need to chop half of the bacon into pieces about 1/4"wide, then with a paring knife make slits uniformly over the beef, about 1/2" wide and into each slit insert a piece of chopped bacon using a chopstick or your finger to push it into the hole. Add the 5 whole cloves at random into the bacon holes.
|This is how it looks when it is done|
Top with the Beef brisket (bacon studded side down) and season well with salt and pepper.
Put the lid on the Dutch oven (Important note, If the lid is not tight fitting cover the pot with aluminum foil and then put on the lid)
Bake for 3 1/2 hours or until fork tender, turning the meat every 30-40 mins or so. At first you may think the meat looks an unappetizing gray color but as the onions caramelize, the meat will brown.
|The meat juices after the brisket is removed|
To make the bacon barbecue sauce, remove the brisket from the Dutch oven, cover with foil and leave to rest. Put the Dutch oven on top of the stove and add half of the balsamic vinegar to the pan juices, along with 2 tablespoons of red wine vinegar. Turn up the heat to high and reduce the sauce by half (about 10-15 mins)
|Reducing nicely, halfway there|
|The finished result, dark thick and delicious|
|Removing the oil|
|When it looks like this, you've removed most of the oil.|
Slice the Beef and spoon over the sauce. See how the bacon has melted into the beef
I have to say these photos really don't do this dish justice, it tastes amazing. This would be great on a cold day with a cauliflower/sweet potato mash combo, but is equally as good on a summer day served with paleo coleslaw or as we ate it this morning, a hearty breakfast served with scrambled eggs. That'll set you up for the day!
*Note* Any remaining bacon jam can be kept in a jar in the fridge and is the perfect accompaniment to Grilled burgers or meatloaf.
|Yum, man sized breakfast!|