From inthekitchenwithkath.com
(Adapted from Amanda Bevill and Julie Kramis Hearne’s World Spice at Home)
Serves 6 – 8
For the sauce:
1 clove garlic, smashed
1 tablespoon extra-virgin olive oil
½ cup whiskey
½ cup orange juice
¼ cup apple cider vinegar
¼ cup maple syrup
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (use wheat-free soy or tamari for gluten free)
1 teaspoon freshly ground black pepper
For the beef:
3 tablespoons coarsely ground Berbere
1 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon smoked salt
3 pounds beef brisket
2 tablespoons extra-virgin olive oil
1. Preheat oven to 300˚.
2. Make the barbecue sauce. Heat the 1 tablespoon olive oil in a medium saucepan. Add the smashed garlic and cook stirring for a minute or two, until fragrant.
3. Add the rest of the sauce ingredients to the pan and stir well to combine. Bring to a boil and then simmer for about 5 minutes. Remove from heat and set aside.
4. Combine the Berbere, brown sugar, kosher salt, and smoked salt together in a small bowl. Then rub the mixture all over the brisket.
5. Heat the 2 tablespoons of olive oil in a large oven-safe skillet over medium. (Cast iron is ideal). Brown the skillet on both sides and then remove the skillet from the heat.
6. Pour the barbecue sauce over the brisket. Put a lid on the skillet and put it in the oven. Bake for 3 hours, or until the brisket is fork-tender.
7. Remove the brisket from the pan and put it on a cutting board. Cover with foil and allow it to rest for 15 minutes.
8. While the brisket is resting, spoon off some of the fat that accumulates on the surface of the sauce. Heat the sauce over low heat, whisking it to blend it together.
9. Slice the brisket against the grain. Serve with the barbecue sauce.