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1 Tbspkosher salt
1 tspfreshly ground black pepper
1/8 tspground cinnamon
4 lbtrimmed flat-cut brisket with about ?" top layer of fat
2 Tbspgrapeseed oil, divided
3/4 cchopped onion
3 clovegarlic, smashed
4 cbeef broth
12 ozbottle stout
1/4 cpacked) light brown sugar
1/4 csoy sauce
6 largesprigs thyme
3celery stalks, chopped
2 Tbsptomato paste
1 largecarrot, chopped
1 Tbspbalsamic vinegar
1/2 cpeach jam or preserves
·kosher salt and freshly ground black pepper
How to Make Braised Brisket with Bourbon-Peach Glaze
- For rub:
Mix all ingredients in a small bowl.
- 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.
- 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.
- 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
- Add broth and all remaining
ingredients. Bring liquid to a simmer. Return
brisket to pot. Cover and transfer to oven.
- Braise until brisket is very tender to
the touch but still holds its shape, about
4 1/2 hours.
- 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.
- 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.
- 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.
- For glaze:
Transfer 1/4 cup braising liquid to
a blender. Add jam and bourbon and purée
until smooth. Season with salt and pepper.
- 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
- 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.