Braised Brisket
With Burbon & Peach
Glaze
INGREDIENTS
RUB
- 1 T Kosher Salt (plus 1 t)
- 1 t Black pepper (freshly ground)
- 1/4 t Paprika (smoked)
- 1/8 t Cinnamon (ground)
BRISKET
- 4l b Briskekt (trimmed) (flat-cut) (with about 1/3 top layer of fat)
- 2 T Oil (grapeseed) (divided)
- 3/4 C Onion (chopped)
- 3 Garlic cloves, smashed
- 4 C Beef broth
- 1 12oz Bottle stout
- 3/4 C Bourbon
- 1/4 C Sugar (packed) (light brown)
- 1/4 C Soy sauce
- 6 Thyme (large sprigs)
- 3 Celery stalks (chopped)
- 2 Tomatoes (plum) (cored) (chopped)
- 1 Carrot (large) (chopped)
- 1 T Balsamic vinegar
GLAZE
- 1/2 C Peach jam OR preserves
- 2 t Bourbon
- Kosher salt & freshly ground black pepper
DIRECTIONS
- RUB
Mix all ingredients in a small bowl. - BRISKET
1. Rub brisket all over with spice rub.
2. Cover and chill for at least 2 hours or overnight.
3. Let stand at room temperature for 1 hour before continuing.
4. Pre-heat oven to 325° & heat 1 T oil in a large wide pot over high heat.
5. Add brisket, fat side down.
6. Cook undisturbed until well browned, 5–6 minutes.
7. Turn brisket over & cook until browned, about 3 minutes.
8. Using tongs, transfer to a plate.
9. Reduce heat to medium & add remaining 1 T oil & add onion & garlic.
10. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes.
11. Add broth & all remaining ingredients & bring liquid to a simmer.
12. Return brisket to pot & cover & transfer to oven.
13. Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours.
14. Using a large spatula, transfer brisket, fat side up, to a large plate.
15. Strain braising liquid into a large bowl.
16. Return liquid to pot, bring to a simmer & cook until reduced to 2 C, about 15 minutes.
17. Score fat side of brisket by cutting a cross-hatch pattern of 1/4"-deep slits spaced 1/2" apart.
18. Return brisket, fat side up, to pot with reduced braising liquid.
- GLAZE
1. Transfer 1/4 C braising liquid to a blender & add jam & bourbon & purée until smooth.
2. Season with salt & pepper.
3. Pre-heat broiler & spread 3–4 T glaze on top of brisket with the back of a spoon.
4. Broil brisket in pot until browned & glazed, watching carefully to prevent burning, 4–5
minutes
5. Transfer brisket to a cutting board.
6. Slice against the grain & transfer to a large platter.
7. Ladle braising liquid over & drizzle remaining glaze on top.
DO AHEAD
- Brisket can be made 2 days ahead.
- Return brisket to pot, cover & chill.
- Bring to a simmer & re-warm brisket before proceeding.
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