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Braised Brisket with Bourbon-Peach Glaze
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Brief Description
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. but follow chef Leo's method--which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of each homemade pickles if you'd like--and you're on the path for savory and sweet nirvana.
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Main Ingredient
brisket
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Category: Beef
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 300 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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.
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Posted By: ecarr
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Posted On: Jun 02, 2012
Number of Servings:
Ingredients:
- 1 tablespoons - + 1 tsp. kosher salt
- 1 teaspoons - freshly ground black pepper
- 1/4 teaspoons - smoked paprika
- 1/8 teaspoons - ground cinnamon
- 1 - 4-lb trimmed flat-cut brisket with about 1/3
- 2 tablespoons - grapeseed oil, divided
- 3/4 cups - chopped onion
- 3 cloves - garlic smashed
- 4 cups - beef broth
- 12 - stout
- 3/4 cups - bourbon
- 1/4 cups - light brown sugar packed
- 1/4 cups - soy sauce
- 6 sprigs - thyme (large)
- 3 stalks - celery chopped
- 2 - plum tomatoes cored, chopped
- 1 - large carrot chopped
- 1 tablespoons - balsamic vinegar
- 1/2 cups - peach jam or preserves
- 2 teaspoons - bourbon
- - kosher salt
- - freshly ground black pepper
Directions:
RUB: Mix all ingredients in a small bowl.
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 degrees. Heat 1 T 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. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 T 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 4.5 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 cross-hatch pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to pot with reduced braising liquid.
GLAZE: Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon an dpuree until smooth. Season with salt and pepper.
Preheat broiler. Spread 3-4 T glaze on top of brisket with teh back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4-5 minutes.
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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