Braised Brisket with Bourbon-Peach Glaze

Braised Brisket With Bourbon-peach Glaze Recipe

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Lynn Clay

By
@LavenderLynn

posted for Culinary Quest

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Braised Brisket with Bourbon-Peach Glaze

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.

Printable Recipe Card

About Braised Brisket with Bourbon-Peach Glaze

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




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