Rum & Honey Glazed Brisket
Ingredients:
- 2 Tbsp. Olive Oil
- 5 lbs. Beef Brisket, rolled and tied (ask your butcher to do this for you)
- 1 Tbsp. Smoked Paprika
- 1 Tbsp. English Mustard Powder
- 2 ½ tsp. Onion Powder
- 1 tsp. Chili Powder
- 1 tsp. Ground Cinnamon
- 6 Tbsp. Brown Sugar
- ¼ C. Honey
- 4 oz. Dark Rum, plus 2 Tbsp
- 2 Red Onions, sliced
- 4 Bay Leaves
- 4-6 Small Carrots, peeled and quartered lengthways
- 4 oz. Red Wine Vinegar
Directions:
- In a large roasting pan (or casserole dish), heat the olive oil. Season the beef with salt and pepper and sear in pan until beef is browned all over.
- In a small mixing bowl, combine paprika, mustard powder, onion powder, chili powder, cinnamon, half of the brown sugar, half of the honey honey and half of the rum.
- Remove beef from pan and scatter the onions and bay leaves in pan then pour 3 ounces of water into pan.
- Place the beef back into pan on top of the onions and bay leaves. Brush the spice paste over the entire meat.
- Preheat oven to 300°F. Wrap aluminum foil tightly over the pan and bake for 6 hours, turning once during baking, spooning the juices over the meat. If bottom of pan is dry, add more water.
- After 6 hours, increase the temperature to 400°F. Add the carrots with the onions around the beef, then cover again with the foil. Cook for an additional 45 minutes.
- Meanwhile, pour the remaining sugar, rum, honey and vinegar into a pot. If there is too much liquid in the pan with the meat, add some of this liquid to the pot (don’t remove too much otherwise meat will become dry).
- Heat pot over medium heat until liquid becomes a sticky glaze. Uncover the pan with the meat, onions, and carrots and brush with the rum glaze and cook for another 15 minutes (uncovered) until the meat is dark, glossy and very tender and the carrots have become soft. Remove from the oven, cover the meat loosely with foil and allow to rest for 15 mins.
Recommendation:
Make some mashed potatoes as a side dish. You can even add some of the onions and carrots into your mashed potatoes and use some of the juices from the pan to mash up the potatoes.
Rum & Apricot Brandy
Pound Cake With Peaches
Ingredients - Cake:
- 3 C. All-Purpose Flour
- 3 C. Sugar
- 1 C. Unsalted Butter, softened
- 1 ½ C. Unsweetened Peaches, diced
- 4 Eggs
- 1 C. Sour Cream
- 1 Tbsp. Baking Soda
- 1 tsp. Salt
- 1 Tbsp. Vanilla Extract
- 1 tsp. Almond Extract
- Ingredients - Syrup:
- ¼ C. Apricot Brandy
- ¼ C. Dark Rum
- ¼ C. Sugar
- 1 tsp. Butter, melted
Ingredients - Glaze:
- 2 C. Powdered Sugar
- 2 tsp. Butter, melted
- 1 tsp. Vanilla Extract
- 1 tsp. Apricot Brandy
- 1 tsp. Orange Juice
- 2 Tbsp. Dark Rum
Directions:
- Preheat oven to 350°F degrees.
- Spray tube pan with nonstick sprayUsing a mixer, beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
- Add one egg at a time and beat well after each one.Add sour cream, extracts and brandy mix until blended.
- Add flour (one cup at a time) with salt and baking soda.Mix batter well while scraping sides of mixing bowl with a spatula.
- Using the spatula fold peaches into batter.Pour batter into tube pan evenly.
- Tap the pan gently around to remove air bubbles.
- Bake for 60 minutes or until toothpick comes out clean.
- Remove cake from pan while it is still slightly warm and turning upside down onto a large plate.
- In a small pot, pour 1/4 cup brandy, 1/4 cup rum, 1/4 cup sugar and 1 tsp melted butter. Stir with a spoon until sugar is completely dissolved.
- Take a fork and poke holes all around top of cake.With a spoon pour syrup over cake making sure to get liquid in the holes as well.Let cake sit upside down until completely cooled.Once cake is completely cooled turn right side up and place on a cake dish. Now is time to make the glaze to pour over cake. Using a small pot, add melted butter, powdered sugar, vanilla extract, apricot brandy and orange juice and mix well over low heat. Now stir in the rum and blend well until a glaze is formed. While glaze is warm, drizzle glaze all over the top of cooled cake.
