Braised Brisket with Bourbon-Peach Glaze

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

From the kitchen of Carly

Tender brisket rubbed with warm spices, then braised low and slow in stout until it falls apart at the fork. The bourbon-peach glaze adds sweet richness that cuts through the deep, savory meat. Pure comfort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon plus 1 teaspoon kosher salt
11 teaspoon freshly ground black pepper
11/4 teaspoon smoked paprika
11/8 teaspoon ground cinnamon
11 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat
12 tablespoons grapeseed oil, divided
13/4 cup chopped onion
13 garlic cloves, smashed
14 cups beef broth
11 12-ounce bottle stout
13/4 cup bourbon
11/4 cup (packed) light brown sugar
11/4 cup soy sauce
16 large sprigs thyme
13 celery stalks, chopped
12 plum tomatoes, cored, chopped
11 large carrot, chopped
11 tablespoon balsamic vinegar
11/2 cup peach jam or preserves
12 teaspoons bourbon
1Kosher salt and freshly ground black pepper
1Ingredient info: Smoked paprika can be found at most supermarkets
1at specialty foods stores
1and at latienda.com.

Instructions

Mix all ingredients in a small bowl.
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, 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.
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.
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 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.
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.