BRISKET ON THE COALS WITH WHISKY GLAZE

Serves 6

30ml (2tbsp) maple (or use golden) syrup 30ml (2 tbsp) whisky

30ml (2tbsp) brown sugar

30ml ( 2 tbsp) barbecue sauce

15ml (1 tbsp) whole-grain mustard

10ml (2 tsp) finely grated orange rind

30ml (2 tbsp) orange juice

5ml (1 tsp) smoked paprika

2 garlic cloves, crushed

2kg piece beef brisket

6 spring onions, trimmed

Sweet Potato Rosti:

600g orange sweet potato, coarsely grated 30ml (2 tbsp) cornflour

1 egg, lightly beaten

60ml cup) finely chopped fresh chives

(1/4

Combine syrup, whisky, sugar, barbecue sauce, mustard, orange rind and juice, paprika and garlic in a bowl. Season with salt and pepper. Place brisket in a shallow glass or ceramic dish. Pour over marinade. Cover. Refrigerate for 6 hours or overnight. Preheat a gas braai with lid till medium high (or make an indirect fire) and place brisket, fat-side up, in a disposable foil