Bourbon & Honey-glazed Brisket with Soured Cream & Chive Mash Recipe - Douglas Willis

Ingredients

• 3 tbsp vegetable oil
• 2-2½ kg piece beef brisket rolled and tied (ask your butcher to do this for you)
• 1 tbsp smoked paprika
• 1 tbsp English mustard powder
• 2 tsp dried onion powder
• 1 tsp ground cinnamon
• pinch dried ground cloves
• 6 tbsp light brown soft sugar
• 100g honey
• 50ml bourbon whiskey, plus 2 tbsp
• 2 red onions, sliced
• 4 bay leaves
• 4-6 small carrots, peeled and halved or quartered lengthways or 300g Chantenay carrots
• 100ml red wine vinegar
• 4-6 large baking potatoes, unpeeled
• 250g soured cream
• 75g butter, plus extra to serve
• splash of milk
• a small pack of chives, chopped