Caribbean Jerk Beef brisket

YIELD: 6-8 oz servings

Ingredients: Imperial Metric
Beef brisket 5 lbs 2.7 kgs
Garlic clove, crushed 1 1
Salt tsp 3 mL
Thyme tsp 3 mL
Black pepper tsp 3 mL
Saucemaker Caribbean Jerk Sauce 1 cup 250 mL
Mirepoix-carrots, onions, celery, inch diced 3 cups 750g
Red Wine cups 125 mL
Demi glace 1 cup 250 mL
Canned plum tomatoes, drained and chopped 3 cups 750 mL


  1. Trim and clean brisket of any excess fat or silver skin and place in a heavy roasting pan.
  2. Take remaining ingredients and combine in a bowl and blend together, pour over brisket.
  3. Let marinate overnight.
  4. In a preheated over at 350F (180C), Braise for 3-4 hours.
  5. When brisket is for tender remove from juices and skim off any accumulated fat from the top of the sauce.
  6. Slice brisket on an angle and serve over rice and kidney bean mixture. Ladle a spoonful of sauce over top.

TIP: Substitute rice and kidney bean mixture with pan fried plantains. See Appetizers & Sides for this authentic side dish!