Beef brisket with Peach Glaze

May be served with wide noodles and green peas.

Beef brisket with Peach Glaze

Photo by Claude


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • RUB

  • 1

    tablespoon salt (to taste)

  • 1

    teaspoon ground black pepper

  • ¼

    teaspoon paprika

  • teaspoon ground cinnamon

  • BRISKET

  • 1

    3 pound trimmed flat-cut brisket with ⅓ inch top layer of fat

  • 2

    tablespoons oil, divided

  • ¾

    cup chopped onion

  • 3

    garlic cloves, smashed

  • 4

    cups beef broth

  • 1

    12-ounce bottle stout (like Guinness)

  • ¾

    cup bourbon

  • ¼

    cup soy sauce

  • ¼

    cup packed light brown sugar

  • 6

    sprigs thyme

  • 3

    celery stalks, chopped

  • 2

    plum tomatoes, cored, chopped

  • 1

    carrot, chopped

  • 1

    tablespoon balsamic vinegar

  • GLAZE

  • ½

    cup peach jam or preserves

  • 2

    teaspoons bourbon

  • salt and pepper to taste

Directions

RUB: Mix all rub ingredients in a small bowl. Rub brisket all over with spice reb. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing. BRISKET: Preheat oven to 325 degrees. Heat 1 tablespoon of oil in a large wide oven ready pot over high heat. Add brisket, fat sid down. Cook undisturbed until well browned, 5-6 minutes. Turn brisket over and cook until browned about 3 minutes, then remove brisket and transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon of oil. Add onion and garlic and 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 the pot, cover and transfer to the 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 inch deep slits spaced 1/2 inch apart. IF DOING AHEAD: Brisket can be made 2 days ahead. Cook as described above, return brisket, fat side up, to the pot with reduced braising liquid, and chill for keeping. To reheat, bring liquid and brisket to a simmer and rewarm brisket before proceeding. GLAZE: Transfer 1/4 cup of braising liquid to a blender. Add jam and burbon and puree until smooth. Season with salt and pepper to taste. Preheat broiler. Put brisket on a broiler pan. Spread 3-4 tablespoons of glaze on top of brisket with the back of a spoon. Broil brisket until browned and glazed, watching carefully to prevent burning 4-5 minutes. As an option: leave brisket in braise liquid, with top above liquid, glaze and then broil. Time should be about the same. Transfer brisket to a cutting board. slice against the grain and transfer to a large platter. Ladle braising liquid over brisket, drizzle remaining glaze on top. The extra braise liquid and glaze may be put on the table for those who desire more.


Nutrition

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