Braised Brisket with Bourbon-Peach Glaze

Braised Brisket With Bourbon-peach Glaze Recipe

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Lynn Clay


posted for Culinary Quest

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20 Min
3 Hr 40 Min
Stove Top


1 Tbsp
kosher salt
1 tsp
freshly ground black pepper
1/4 tsp
1/8 tsp
ground cinnamon
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
1/4 c
packed) light brown sugar
1/4 c
soy sauce
6 large
sprigs thyme
celery stalks, chopped
2 Tbsp
tomato paste
1 large
carrot, chopped
1 Tbsp
balsamic vinegar
1/2 c
peach jam or preserves
2 tsp
kosher salt and freshly ground black pepper

How to Make Braised Brisket with Bourbon-Peach Glaze


  • 1For rub:

    Mix all ingredients in a small bowl.
  • 2For 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.
  • 3Preheat 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.
  • 4Using 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
  • 5Add broth and all remaining
    ingredients. Bring liquid to a simmer. Return
    brisket to pot. Cover and transfer to oven.
  • 6Braise until brisket is very tender to
    the touch but still holds its shape, about
    4 1/2 hours.
  • 7Using 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.
  • 8Score 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.
  • 9DO AHEAD: Brisket
    can be made 2 days ahead. Return brisket to
    pot, cover, and chill. Bring to a simmer and
    rewarm brisket before proceeding.
  • 10For glaze:

    Transfer 1/4 cup braising liquid to
    a blender. Add jam and bourbon and purée
    until smooth. Season with salt and pepper.
  • 11Preheat 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
  • 12Transfer 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