Braised Brisket With Bourbon-Peach Glaze
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground cinnamon
- 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
- 1/2 cup peach jam or preserves
- 2 teaspoons bourbon
- Kosher salt and freshly ground black pepper
- Mix all ingredients in a small bowl.
- 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 325u0b0F. 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.
- 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. DO AHEAD:
- Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and puree until smooth. Season with salt and pepper.
- Preheat broiler. Spread 3-4 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, 4-5 minutes.
- 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.
kosher salt, freshly ground black pepper, paprika, ground cinnamon, brisket, grapeseed oil, onion, garlic, beef broth, stout, bourbon, light brown sugar, soy sauce, thyme, celery stalks, tomatoes, carrot, balsamic vinegar, peach, bourbon, kosher salt
Taken from www.epicurious.com/recipes/food/views/braised-brisket-with-bourbon-peach-glaze-388709 (may not work)