Braised Brisket with Bourbon - Peach Glaze
Meat

 

INGREDIENTS

  • 1 4-pound trimmed flat-cut brisket with
  • Produce
  • 1 Carrot, large
  • 3 Celery stalks
  • 3 Garlic cloves
  • 3/4 cup Onion
  • 2 Plum tomatoes
  • 6 large sprigs Thyme
  • Canned Goods
  • 4 cups Beef broth
  • Condiments
  • 1 tbsp Balsamic vinegar
  • 1/2 cup Peach jam or preserves
  • 1/4 cup Soy sauce
  • Baking & Spices
  • 1 tsp Aroma Black pepper
  • 1/4 cup Brown sugar, packed light
  • 1/8 tsp Cinnamon, ground
  • 1 1/3 tbsp aroma Kosher salt
  • 1 aroma Kosher salt and freshly ground black pepper
  • 1/4 tsp Paprika, smoked
  • Oils & Vinegars
  • 2 tbsp Grapeseed oil
  • Beer, Wine & Liquor
  • 3/4 cup Bourbon
  • 1 12-ounce bottle Stout

 

Preparation

 

RUB
Step 1


Mix all ingredients in a small bowl.

 

BRISKET
Step 2


Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.

 

Step 3

Preheat oven to 325°. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5–6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.

 

Step 4

Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a cross-hatch pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to pot with reduced braising liquid. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.

 

GLAZE
Step 5

 

Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.

 

Step 6

Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4–5 minutes.

 

Step 7

Transf///er brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.