(800) 383-3811

Recipe of the Week – Braised Brisket with Bourbon-Peach Glaze

BRAISED BRISKET WITH BOURBON-PEACH GLAZE

Yield: Makes 8 to 10 servings

INGREDIENTS

Rub:

1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon ground cinnamon

Brisket:

1 4-pound trimmed flat-cut brisket with about 1/3″ top layer of fat
2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup (packed) light brown sugar
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2 plum tomatoes, cored, chopped
1 large carrot, chopped
1 tablespoon balsamic vinegar

Glaze:

1/2 cup peach jam or preserves
2 teaspoons bourbon
Kosher salt and freshly ground black pepper
PREPARATION

For rub:

Mix all ingredients in a small bowl.

Ahead of Time:

Brisket can be made 2 days ahead of time. If so, return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.

For brisket:

1. 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.

2. 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.

3. 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.

For glaze:

1. 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.

2. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4-5 minutes.
3.  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.

Reblog Reference

Brisket with Peach-Bourbon Glaze; photo credit: Julian Broad

Corporate Headquarters
1120 W. 47th Place
Chicago, IL 60609

Phone (800) 383-3811
Local (773) 254-3811
Fax (773) 254-5851
info@chicagomeat.com

© 2018 Chicago Meat Authority. Privacy Policy & Legal Notice

(800) 383-3811