This month, in celebration of Kentucky’s signature spirit, CloverFields Farm’s Janine Washle brings to the table recipes enhanced by a hint of bourbon. “I wanted to show that a light touch of bourbon is more effective than a ‘fire water’ approach,” Washle says. “Even though most cooks think of bourbon as an aggressive taste, when used with a light touch, bourbon adds a subtle layer of flavor to all sorts of dishes, from snacks and entrees to desserts.
“Using a lighter approach when cooking or baking with bourbon, and using complementary seasonings like cinnamon and honey, fresh herbs like mint and rosemary, brings out bourbon’s nuances: caramel tones, smoky notes, a warm quality. When paired with harmonious ingredients, bourbon creates complex flavors, elevating a good dish to greatness.”
3-pound beef brisket with fat
1/4 cup bourbon
1 tablespoon granulated sugar
1 1/2 teaspoons dry mustard powder
1 1/4 teaspoons sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic granules
1/4 teaspoon smoked paprika (dulce)
1/4 teaspoon black pepper
1/4 cup water
Mint Chimichurri (recipe below)
1. Place the brisket in a slow cooker and drizzle bourbon over all its surfaces.
2. In a small bowl, mix together sugar, mustard powder, salt, onion powder, garlic granules, paprika and black pepper. Sprinkle over all surfaces of the brisket.
3. Arrange brisket fat side up. Cover and cook on low setting for four hours. Turn setting to high and cook an additional 4 hours. If you are leaving for work, cook on low setting for 8 hours. Once home, turn to high and cook 1 hour. Check internal temperature with an instant-read thermometer. Tender brisket needs to be 180-220 degrees. Anything less and it will be tough.
4. Remove and discard fat from brisket. Thinly slice and serve with Mint Chimichurri drizzled over the top.
Tip: The brisket can be shredded, tossed with enough chimichurri to moisten, and served on good-quality burger buns.
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1/4 cup fresh Italian parsley leaves
2 tablespoons torn fresh mint leaves
1 tablespoon fresh oregano leaves
2-3 teaspoons bourbon
1 small garlic clove
1/4 teaspoon sea salt
1. Place all ingredients in a small food processor bowl. Process to a medium-coarse consistency, about 15-20 seconds. Bits of leaves should be visible.
2. Store covered in the refrigerator. Remove a few minutes before using.
Tip: This is great as a flavorful salad dressing.