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Chef Jessica B Williams

After growing up on an inspiringly beautiful farm in Southwest Arizona, Jessica moved to New York City to work as a nanny. 

Because of her passion for cooking, she soon found that she was hired to teach other nannies how to prepare delicious and healthy dishes for the children of New York City. 

Jessica then decided to follow her passion for cooking, beginning formal studies at the acclaimed Peter Kump’s New York Cooking School. 

After interning at the Four Seasons, Manhattan, she went on to study at the DCT Culinary Academy in Switzerland where she became the First American Female to win the prestigious Gold Medal in KochKunst at the ZAGG.

Jessica has also worked in London at the Ritz but currently lives in Chicago, where she has been working as a private chef for Chicago families, producing a “recipe” and educational series that aims to further culinary excellence.


• 4-5 kg Brisket

• Rub:

• 1 ½ Tbsp Brown Sugar

• 1 ½ Tbsp Paprika

• 2 Tesp Pepper

• 2 Tesp Salt

• 1 Tesp Onion powder

• 1 Tesp Garlic Powder

• 1 Tesp Ground Cumin

• ¼ Tesp Cayenne pepper

• BBQ Sauce:

• ½ Med Onion, med dice

• 1 Jalapeno, med dice

• 2 Slices Bacon

• 3 ½ Cups Ketchup

• ½ Cup Molasses

• 1 Cup Apple Cider Vinegar

• ¼ Cup Brown Sugar

• 1 ½ Tbsp Each: Ground Cumin, Coriander, and Paprika

• 1 Tbsp Dry Mustard

• 1 Tbsp Salt

• 1 Tbsp Pepper


1. Rub:

2. Combine all ingredients

3. Pat dry the brisket fat side up.

4. Cover the brisket with the rub and put it in the Fridge covered overnight.

5. Preheat oven at 280c

6. Place Brisket on a rack in a pan

7. Add water to the pan

8. Cover and place in the oven

9. Cook for 4 hours. Check to see if the meat is pulling apart. Turn oven off and leave the brisket in the oven for an hour.

10. BBQ Sauce:

11. Preheat a med stock pot

12. Add onions, jalapeno, and bacon

13. Saute for 3-4 mins

14. Combine all the other ingredients and pour into the stock pot.

15. Simmer for 30 mins.

16. Strain and serve

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