BRAISED BRISKET WITH BOURBON-PEACH GLAZE

Braised Brisket with Bourbon-Peach Glaze image

posted for Culinary Quest

Provided by Lynn Clay

Categories Beef

Time 4h

Number Of Ingredients 24

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Ingredients

rub:
1 Tbsp kosher salt
1 tsp freshly ground black pepper
1/4 tsp paprika
1/8 tsp ground cinnamon
brisket:
4 lb trimmed flat-cut brisket with about ?" top layer of fat
2 Tbsp grapeseed oil, divided
3/4 c chopped onion
3 clove garlic, smashed
4 c beef broth
12 oz bottle stout
3/4 c bourbon
1/4 c packed) light brown sugar
1/4 c soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2 Tbsp tomato paste
1 large carrot, chopped
1 Tbsp balsamic vinegar
glaze:
1/2 c peach jam or preserves
2 tsp bourbon
kosher salt and freshly ground black pepper

Steps:

1. For rub: Mix all ingredients in a small bowl.
2. For 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.
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, 56 minutes. Turn brisket over and cook until browned, about 3 minutes.
4. 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
5. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
6. Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours.
7. 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.
8. 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.
9. 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.
10. For glaze: Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
11. Preheat broiler. Spread 34 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, 45 minutes.
12. 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.