Braised Brisket with Bourbon Peach Glaze
Braised Brisket with Brandy Peach Glaze. Sweet and succulent with a crisped dark crust and juicy inside. The perfect bite that melts in your mouth. An overnight dry rub imparts a subtle flavor and begins to tenderize this versatile cut. A long braise in a beer and bourbon bath in a low oven with herbs and spices and finished with a peach glaze under a hot broiler. Slice and eat!
Ingredients
Rub
- 2 Tablespoons Kosher sea salt
- 2 teaspoons fresh cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Brisket and Braise
- 1 8 lb. flat-cut trimmed brisket with about 1/3” top layer of fat
- 2 Tablespoons vegetable oil
- 1 large white onion peeled and roughly chopped
- 6 stalks celery roughly chopped
- 2 large carrots roughly chopped
- 2 large bay leaves
- 6 sprigs fresh thyme
- 6 cloves garlic smashed
- 4 Roma tomatoes roughly chopped
- 4 cups beef stock
- 1 22 oz. bottle Extra Stout Guinness or other
- 3/4 cup bourbon
- 1/2 cup (90 grams) light brown packed sugar
- 1/2 cup (120 ml) soy sauce
Glaze
- 1 cup peach preserves or jam
- 1 1/2 tablespoons bourbon
- Kosher sea salt to taste
- fresh cracked black pepper to taste
Instructions
Rub
- Mix all ingredients in a small bowl, rub brisket all over with spice rub, being sure to rub it in thoroughly. Place on a platter, wrap with plastic wrap and refrigerate overnight.
Brisket and Braise
- Remove brisket from the fridge and allow to come to come to room temperature, about 1 1/2 hours for 8lbs. (1 hour for 4).
- Preheat oven to 325°
- Heat 1 tablespoon Vegetable oil in a large heavy bottomed pot or dutch oven (that has a tight-fitting lid) over medium-high heat.
- Add brisket fat side down, and allow to brown undisturbed for 6-8 minutes. Turn brisket over and allow to brown on the opposite side for 5 minutes. Using tongs transfer to a serving platter.
- Reduce heat to medium, add remaining 1 tablespoon of vegetable oil.
- Add onion, celery, carrots, bay leaves, and thyme sprigs, cook stirring frequently for 10 minutes to allow the flavors of the aromatics to begin to release and the tough exteriors to soften.
- Toss in the crushed garlic and chopped plum tomatoes, cook for an additional 2 minutes.
- Add the stock, stout, bourbon, light brown sugar, and soy sauce. Stir and bring to a simmer.
- Place Brisket, fat side up back into the pot.
- Cover the top of the pot with heavy-duty aluminum foil and then with a tight fitting lid.
- Transfer to the preheated oven and cook for about 4-5 hours with an internal temperature reading of 165°-175°F/74°-79°C. Brisket should be tender and still maintain its shape.
- Remove for the pot with a large spatula, set aside on a roasting pan fat side up.
- Strain the braising liquid into a large bowl. Return the liquid to the pot and bring to a simmer, until reduced to about 3 cups (about 15-20 minutes). Preheat the broiler.
Glaze
- Transfer 1/2 cup of reduced braising liquid to food processor or blender, add preserves and bourbon and blend till smooth, season to taste with Kosher sea salt and fresh cracked black pepper.
- Spoon glaze over the top of the brisket, spreading out evenly. Place the glazed brisket under the broiler, allowing the glaze and fat to darken and crisp about 4-6 minutes. Watching carefully to avoid burning.
- Remove from oven and allow to rest for at least 15 minutes. Transfer the brisket to a cutting board and slice against the grain, transferring to a platter. Ladle some of the braising liquid over the top along with the remaining preserves.
Notes
- Prep times are approximate.