For the marinade:

For the Brisket:

  • Rapeseed oil 50.0 ml
  • Bourbon 100.0 ml
  • KNORR Barbecue Paste 1.1kg 20.0 g

Allow to brisket to marinade with the garlic & paprika for 2 hours to give a deeper flavour.



  1. For the marinade:

    • Trim any access fat from the beef.
    • Mix the KNORR Professional Garlic Puree and paprika together then spread over the beef.
    • Cover with cling film and chill for 2 hours.
    • Bring the water to the boil then whisk in the KNORR Professional Beef Jelly bouillon.
    • Remove and set aside until needed.
  2. For the Brisket:

    • Pre-heat oven 150c.
    • Remove the beef from the fridge 30 minutes before cooking.
    • Heat oil then add the beef and brown on both sides then remove and place into a deep roasting tray.
    • Pour the bouillon over the beef then cover with parchment and foil.
    • Place into the oven and cook for 5 hours.
    • Once cooked, remove and pour the cooking liquor into a saucepan.
    • Cover the beef and allow to rest.
    • Bring the cooking liquor to the boil and reduce by ⅔ then pour in the bourbon and KNORR BBQ Paste.
    • Simmer for 2 minutes then remove from the heat.
  3. To serve:

    • Pour the glaze over the beef.
    • Slice against the grain and serve.