braised brisket with bourbon-peach glaze

Name: Braised Brisket with Bourbon-Peach Glaze
Prep time: 20 min
Cook time: 3 h 40 min
Yield: 8
Cuisine: American
Ingredients: - rub:; 1 tablespoon(s) kosher salt; 1 teaspoon(s) freshly ground black pepper; 1/4 teaspoon(s) paprika; 1/8 teaspoon(s) ground cinnamon; - brisket:; 4 pound(s) trimmed flat-cut brisket with about ?" top layer of fat; 2 tablespoon(s) grapeseed oil, divided; 3/4 cup(s) chopped onion; 3 clove(s) garlic, smashed; 4 cup(s) beef broth; 12 ounce(s) bottle stout; 3/4 cup(s) bourbon; 1/4 cup(s) packed) light brown sugar; 1/4 cup(s) soy sauce; 6 large sprigs thyme; 3 - celery stalks, chopped; 2 tablespoon(s) tomato paste; 1 large carrot, chopped; 1 tablespoon(s) balsamic vinegar; - glaze:; 1/2 cup(s) peach jam or preserves; 2 teaspoon(s) bourbon; - kosher salt and freshly ground black pepper

9 Pinches

Lynn Clay

Portland, OR

Updated on Jul 12, 2015

posted for Culinary Quest

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prep time 20 Min

cook time 3 Hr 40 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

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

How To Make braised brisket with bourbon-peach glaze

Step 1

For rub: Mix all ingredients in a small bowl.

Step 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.
Step 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, 56 minutes. Turn brisket over and cook until browned, about 3 minutes.
Step 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
Step 5

Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
Step 6

Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours.
Step 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.
Step 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.
Step 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.
Step 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.
Step 11

Preheat broiler. Spread 34 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, 45 minutes.
Step 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.
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