Name: Braised Brisket with Bourbon-Peach Glaze
Yield: Makes 8 to 10 servings
Ingredients: 1 tablespoon plus 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon smoked paprika; 1/8 teaspoon ground cinnamon; 1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat; 2 tablespoons grapeseed oil, divided; 3/4 cup chopped onion; 3 garlic cloves, smashed; 4 cups beef broth; 1 12-ounce bottle stout; 3/4 cup bourbon; 1/4 cup (packed) light brown sugar; 1/4 cup soy sauce; 6 large sprigs thyme; 3 celery stalks, chopped; 2 plum tomatoes, cored, chopped; 1 large carrot, chopped; 1 tablespoon balsamic vinegar; 1/2 cup peach jam or preserves; 2 teaspoons bourbon; Kosher salt and freshly ground black pepper; Ingredient info: Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com.

Braised Brisket with Bourbon-Peach GlazeJulian Broad

No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

Rub:

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1/8 teaspoon ground cinnamon

Brisket:

1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat

2 tablespoons grapeseed oil, divided

3/4 cup chopped onion

3 garlic cloves, smashed

4 cups beef broth

1 12-ounce bottle stout

3/4 cup bourbon

1/4 cup (packed) light brown sugar

1/4 cup soy sauce

6 large sprigs thyme

3 celery stalks, chopped

2 plum tomatoes, cored, chopped

1 large carrot, chopped

1 tablespoon balsamic vinegar

Glaze:

1/2 cup peach jam or preserves

2 teaspoons bourbon

Kosher salt and freshly ground black pepper

Ingredient info: Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com.

Preparation

For rub:
Step 1
Mix all ingredients in a small bowl.
For brisket:
Step 2
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.
Step 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. 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.
Step 4
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:
Step 5
Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
Step 6
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.
Step 7
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.

TagsSouthern American Brisket Beef Meat Main Dinner Dairy Free Nut Free Braise Hanukkah Rosh Hashanah Bon Appétit

Recipe notes

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