Braised Brisket With Bourbon-Peach Glaze
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Paprika (smoked)1 tsp
Ground Cinnamon2 tbsps
Grapeseed Oil (divided)3 cup
Onion (chopped)4 cups
Beef Broth2 tsps
Bourbon1 cup
Soy Sauce6 large
Thyme (sprigs)1 large
Carrot (chopped)1 tbsp
Balsamic Vinegar1 cup
Peach JamDirections:
1
Preheat broiler
2
For rub: Mix all ingredients in a small bowl
3
Mix all ingredients in a small bowl
4
For brisket: Rub brisket all over with spice rub
5
Cover and chill for at least 2 hours or overnight
6
Let stand at room temperature for 1 hour before continuing
7
Preheat oven to 325°F
8
Heat 1 tablespoon oil in a large wide pot over high heat
9
Add brisket, fat side down
10
Cook undisturbed until well browned, 5-6 minutes
11
Turn brisket over and cook until browned, about 3 minutes
12
Using tongs, transfer to a plate
13
Reduce heat to medium and add remaining 1 tablespoon oil
14
Add onion and garlic
15
Cook, stirring occasionally, until onion is slightly golden, about 5 minutes
16
Add broth and all remaining ingredients
17
Bring liquid to a simmer
18
Return brisket to pot
19
Cover and transfer to oven
20
Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours
21
Using a large spatula, transfer brisket, fat side up, to a large plate
22
Strain braising liquid into a large bowl
23
Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes
24
Score fat side of brisket by cutting a crosshatch pattern of 1/4"-deep slits spaced 1/2" apart
25
Return brisket, fat side up, to pot with reduced braising liquid
26
DO AHEAD: Brisket can be made 2 days ahead
27
Return brisket to pot, cover, and chill
28
Bring to a simmer and rewarm brisket before proceeding
29
Rub brisket all over with spice rub
30
Cover and chill for at least 2 hours or overnight
31
Let stand at room temperature for 1 hour before continuing
32
Preheat oven to 325°F
33
Heat 1 tablespoon oil in a large wide pot over high heat
34
Add brisket, fat side down
35
Cook undisturbed until well browned, 5-6 minutes
36
Turn brisket over and cook until browned, about 3 minutes
37
Using tongs, transfer to a plate
38
Reduce heat to medium and add remaining 1 tablespoon oil
39
Add onion and garlic
40
Cook, stirring occasionally, until onion is slightly golden, about 5 minutes
41
Add broth and all remaining ingredients
42
Bring liquid to a simmer
43
Return brisket to pot
44
Cover and transfer to oven
45
Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours
46
Using a large spatula, transfer brisket, fat side up, to a large plate
47
Strain braising liquid into a large bowl
48
Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes
49
Score fat side of brisket by cutting a crosshatch pattern of 1/4"-deep slits spaced 1/2" apart
50
Return brisket, fat side up, to pot with reduced braising liquid
51
DO AHEAD: Brisket can be made 2 days ahead
52
Return brisket to pot, cover, and chill
53
Bring to a simmer and rewarm brisket before proceeding
54
For glaze: Transfer 1/4 cup braising liquid to a blender
55
Add jam and bourbon and purée until smooth
56
Season with salt and pepper
57
Spread 3-4 tablespoons glaze on top of brisket with the back of a spoon
58
Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4-5 minutes
59
Transfer brisket to a cutting board
60
Slice against the grain and transfer to a large platter
61
Ladle braising liquid over
62
Drizzle remaining glaze on top
63
Transfer 1/4 cup braising liquid to a blender
64
Add jam and bourbon and purée until smooth
65
Season with salt and pepper
66
Preheat broiler
67
Spread 3-4 tablespoons glaze on top of brisket with the back of a spoon
68
Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4-5 minutes
69
Transfer brisket to a cutting board
70
Slice against the grain and transfer to a large platter
71
Ladle braising liquid over
72
Drizzle remaining glaze on top