Braised Brisket With Bourbon Peach Glaze

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There’s nothing like sitting down to a dinner bursting with flavor I think we can all agree on that. But even better? A dish that’s bursting with unexpected flavor!

That’s why this recipe for glazed brisket is so fantastic. And it’s perfect if you love sweet and savory, especially at the same time.

This is also something you’ll want to try if you love barbecue, but are in search of a kick that’s a little different than your standard barbecue flavors.

After all, if you’re investing the time to make a brisket, you might as well do something special, right?

And did we mention the glaze is incredibly easy to make? You can even whip up a jar of the glaze to keep in the fridge and see what else you can use it with.

Be sure to watch the video below for a great step-by-step tutorial, and print out the recipe below!

Cook: 5 hours
Prep: 2 hours
Serves 4
Ingredients
  • 1 Tbsp. and 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1/4 tsp. smoked paprika
  • 1/8 tsp. ground cinnamon
  • 4 lb. trimmed, flat-cut brisket with about 1/3-inch top layer of fat
  • 2 Tbsps. grapeseed oil, divided
  • 3/4 cup chopped onion
  • 3 smashed garlic cloves
  • 4 cups beef broth
  • 1 1/2 oz. bottle stout
  • 3/4 cup bourbon, plus 2 Tbsps. for the glaze
  • 1/4 cup light brown sugar, packed
  • 1/4 cup soy sauce
  • 6 large sprigs thyme
  • 3 celery stalks, chopped
  • 1 large carrot, chopped
  • 2 plum tomatoes, chopped and cored
  • 1 Tbsp. balsamic vinegar
  • 1/2 cup peach jam or preserves
Instructions
  • Mix the kosher salt, black pepper, paprika, and cinnamon in a small bowl. This will be your spice rub.
  • Rub the brisket on all sides with your spice rub. Cover and chill for at least 2 hours or overnight. Before cooking, let stand 1 hour at room temperature.
  • Preheat oven to 325 F.
  • Heat 1 Tbsp. grapeseed oil in a large, wide, oven-safe pot on high heat.
  • Place brisket in pot, fat-side down, and let cook without moving it for 5 minutes.
  • Turn over and cook until browned, or about 3 minutes.
  • Place on a plate with tongs and set aside.
  • Reduce heat to medium and add the other Tbsp. of oil.
  • Add onion and garlic and cook until lightly browned.
  • Add beef broth, stout, 3/4 cup bourbon, sugar, soy sauce, thyme, celery, carrot, tomato, and vinegar. Stir and bring to a simmer.
  • When simmering, place the brisket back in the pot with the ingredients. Cover the pot, turn off the stove, and put the pot in your preheated oven.
  • Braise until tender, about 4 1/2 hours.
  • Gently place your brisket, fat-side up, onto a large plate and strain the liquid into a bowl.
  • Return the liquid to the pot and simmer, cooking until it’s reduced to about 2 cups, about 15 minutes.
  • Score the fat side of the brisket with cross-hatched cuts about 1/4-inch deep. Return brisket, fat-side up, to pot with your reduced liquid.
  • To make the glaze, put 1/4 cup braising liquid (from the pot) into a blender. Add jam and bourbon and blend until smooth. Season with salt and pepper.
  • Preheat broiler. Spread about 3/4 Tbsp. of glaze on top of the brisket and broil in the pot about 4 to 5 minutes. Watch it carefully to prevent burning.
  • Place the brisket on a serving board or platter and slice. Drizzle remaining braising liquid and glaze on top and serve!
Be sure to watch the video below, and please SHARE with all your BBQ-loving friends!

Braised Brisket With Bourbon-Peach Glaze2 hours 5 hours 7 hours Serves 4 http://www.littlethings.com/app/uploads/2016/04/brisket-1-850×444.jpg 1 Tbsp. and 1 tsp. kosher salt 1 tsp. ground black pepper 1/4 tsp. smoked paprika 1/8 tsp. ground cinnamon 4 lb. trimmed, flat-cut brisket with about 1/3-inch top layer of fat 2 Tbsps. grapeseed oil, divided 3/4 cup chopped onion 3 smashed garlic cloves 4 cups beef broth 1 1/2 oz. bottle stout 3/4 cup bourbon, plus 2 Tbsps. for the glaze 1/4 cup light brown sugar, packed 1/4 cup soy sauce 6 large sprigs thyme 3 celery stalks, chopped 1 large carrot, chopped 2 plum tomatoes, chopped and cored 1 Tbsp. balsamic vinegar 1/2 cup peach jam or preserves Mix the kosher salt, black pepper, paprika, and cinnamon in a small bowl. This will be your spice rub. Rub the brisket on all sides with your spice rub. Cover and chill for at least 2 hours or overnight. Before cooking, let stand 1 hour at room temperature. Preheat oven to 325 F. Heat 1 Tbsp. grapeseed oil in a large, wide, oven-safe pot on high heat. Place brisket in pot, fat-side down, and let cook without moving it for 5 minutes. Turn over and cook until browned, or about 3 minutes. Place on a plate with tongs and set aside. Reduce heat to medium and add the other Tbsp. of oil. Add onion and garlic and cook until lightly browned. Add beef broth, stout, 3/4 cup bourbon, sugar, soy sauce, thyme, celery, carrot, tomato, and vinegar. Stir and bring to a simmer. When simmering, place the brisket back in the pot with the ingredients. Cover the pot, turn off the stove, and put the pot in your preheated oven. Braise until tender, about 4 1/2 hours. Gently place your brisket, fat-side up, onto a large plate and strain the liquid into a bowl. Return the liquid to the pot and simmer, cooking until it’s reduced to about 2 cups, about 15 minutes. Score the fat side of the brisket with cross-hatched cuts about 1/4-inch deep. Return brisket, fat-side up, to pot with your reduced liquid. To make the glaze, put 1/4 cup braising liquid (from the pot) into a blender. Add jam and bourbon and blend until smooth. Season with salt and pepper. Preheat broiler. Spread about 3/4 Tbsp. of glaze on top of the brisket and broil in the pot about 4 to 5 minutes. Watch it carefully to prevent burning. Place the brisket on a serving board or platter and slice. Drizzle remaining braising liquid and glaze on top and serve!

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