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braised brisket with bourbon-peach glaze

LavenderLynn avatar
Recipe by
Lynn Clay
@LavenderLynn
Portland, OR

posted for Culinary Quest

yield 8 -10
prep time 20 Min
cook time 3 Hr 40 Min
method Stove Top

Ingredients For braised brisket with bourbon-peach glaze

  • 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 lg
    sprigs thyme
  • 3
    celery stalks, chopped
  • 2 Tbsp
    tomato paste
  • 1 lg
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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