Braised Brisket With Bourbon-peach Glaze Recipe

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Braised Brisket with Bourbon-Peach Glaze

Lynn Clay


posted for Culinary Quest

☆☆☆☆☆ 0 votes
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


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.

About this Recipe

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