Braised Brisket with Bourbon-Peach Glaze

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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.

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  • 8

Ingredients

  • ingredient info:
  • Rub
  • 1 tablespoonplus 1 teaspoon kosher salt
  • 1 teaspoonfreshly ground black pepper
  • 1/4 teaspoonsmoked paprika
  • 1/8 teaspoonground cinnamon
  • Brisket
  • 14-pound trimmed flat-cut brisket with about 1/3" top layer of fat
  • 2 tablespoonsgrapeseed oil, divided
  • 3/4 cupchopped onion
  • 3 garlic cloves, smashed
  • 4 cupsbeef broth
  • 112-ounce bottle stout
  • 3/4 cupbourbon
  • 1/4 cup(packed) light brown sugar
  • 1/4 cupsoy sauce
  • 6 large sprigs thyme
  • 3 celery stalks, chopped
  • 2 plum tomatoes, cored, chopped
  • 1 large carrot, chopped
  • 1 tablespoonbalsamic vinegar
  • Glaze
  • 1/2 cuppeach jam or preserves
  • 2 teaspoonsbourbon
  • Kosher salt and freshly ground black pepper
  • Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com.

Preparation

Step 1

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°. 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 cross-hatch 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.



Glaze
•
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.



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