Bourbon-Peach Glazed Braised Brisket
2798 days ago
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Ingredients
- 1 tablespoon, plus 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground cinnamon
- 1 4-pound trimmed flat-cut brisket with about a 1/3" top layer of fat
- 2 tablespoons grapeseed oil, divided
- 3/4 cup chopped onion
- 3 garlic cloves, smashed
- 4 cups beef broth
- 1 12-ounce bottle stout beer
- 3/4 cup bourbon
- 1/4 cup packed light brown sugar
- 1/4 cup soy sauce
- 6 large thyme sprigs
- 3 stalks celery, chopped
- 2 plum tomatoes, cored and chopped
- 1 large carrot, chopped
- 1 tablespoon balsamic vinegar
- Glaze:
- 1/2 cup peach jam
- 2 teaspoons bourbon
- Kosher salt and freshly ground pepper
Directions
- Prep brisket: Mix kosher salt, ground pepper, smoked paprika and cinnamon together in a small bowl. Rub brisket with rub. Cover and chill for at least two hours or overnight. Let stand at room temperature for 1 hour before continuing. Preheat oven to 325°F. Heat 1 tablespoon oil in a large pot over high heat. Add the brisket, fat side down. Cook until well browned, 5-6 minutes. Turn brisket over and cook until browned, about 3 minutes. Transfer to a plate.
- Reduce heat to medium and add the remaining 1 tablespoon of oil, onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add the beef broth and the rest of the ingredients. Bring to a simmer, return brisket to the pot, cover and put in the oven.
- Braise until meat is very tender, about 4-1/2 hours. Using a spatula, transfer the brisket, fat side up, to a large plate. Strain the liquid into a large bowl. Return the liquid to the pot, bring to a simmer and cook until reduced to 2 cups, about 15 minutes. Score the fat side of the brisket into a cross-hatch pattern of 1/4" deep slits about 1/2" apart. Return the brisket, fat side up, to the pot with the reduced braising liquid.
- Glaze Take 1/4 cup of the braising liquid and put it in a blender. Add the peach jam and bourbon and blend until smooth. Season with salt and pepper.
- Preheat the broiler. Leave the brisket in the pot and spread 3 – 4 tablespoons of glaze on top of the brisket. Broil until browned and glazed, about 4 – 5 minutes. Watch carefully to prevent burning.
- Transfer the brisket to a cutting board and slice against the grain. Ladle with the braising liquid and drizzle with the remaining glaze.
