Braised Brisket with Bourbon-Peach Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's methodwhich calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd likeand you're on the path to savory-and-sweet nirvana. Ingredients:
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 |
Directions:
1. For rub: Mix all ingredients in a small bowl.
2. For brisket: 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.
3. Preheat oven to 325°F. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 56 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.
4. 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: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.
5. For glaze: Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
6. Preheat broiler. Spread 34 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, 45 minutes.
7. 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.
|
|