Braised Brisket With Bourbon-peach Glaze Recipe

No Photo

Have you made this?

 Share your own photo!

Braised Brisket with Bourbon-Peach Glaze

Lynn Clay

By
@LavenderLynn

posted for Culinary Quest


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

8-10

Prep:

20 Min

Cook:

3 Hr 40 Min

Method:

Stove Top

Ingredients

rub:
1 Tbsp
kosher salt
1 tsp
freshly ground black pepper
1/4 tsp
paprika
1/8 tsp
ground cinnamon
brisket:
4 lb
trimmed flat-cut brisket with about ?" top layer of fat
2 Tbsp
grapeseed oil, divided
3/4 c
chopped onion
3 clove
garlic, smashed
4 c
beef broth
12 oz
bottle stout
3/4 c
bourbon
1/4 c
packed) light brown sugar
1/4 c
soy sauce
6 large
sprigs thyme
3
celery stalks, chopped
2 Tbsp
tomato paste
1 large
carrot, chopped
1 Tbsp
balsamic vinegar
glaze:
1/2 c
peach jam or preserves
2 tsp
bourbon
kosher salt and freshly ground black pepper

Directions Step-By-Step

1
For rub:

Mix all ingredients in a small bowl.
2
For brisket:

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.
3
Preheat oven to 325°F. 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.
4
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
5
Add broth and all remaining
ingredients. Bring liquid to a simmer. Return
brisket to pot. Cover and transfer to oven.
6
Braise until brisket is very tender to
the touch but still holds its shape, about
4 1/2 hours.
7
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.
8
Score fat side of brisket by cutting a crosshatch
pattern of 1/4"-deep slits spaced 1/2"
apart. Return brisket, fat side up, to pot with
reduced braising liquid.
9
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.
10
For glaze:

Transfer 1/4 cup braising liquid to
a blender. Add jam and bourbon and purée
until smooth. Season with salt and pepper.
11
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.
12
Transfer brisket to a cutting board. Slice
against the grain and transfer to a large
platter. Ladle braising liquid over. Drizzle
remaining glaze on top.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American