braised brisket with bourbon peach glaze

For Father's Day this year I wanted to make something special of course and make a recipe that screamed Benjamin's name.  Braised Brisket with Bourbon Peach Glaze was that recipe.  How could I not make this for my bourbon-loving husband?

The process was a long one so be warned this is an all day cooking adventure you'd be embarking on.  This was my first time making brisket so why not use a recipe that would take most of the day?

The recipe hails from Country Living and is best served to a big crowd of hungry and thankful eaters.  The sauce that's reduced down is great poured atop the shredded beef and shouldn't go to waste.

Recipe thanks to and loosely adapted from Country Living

Ingredient's You'll Need:

  • 3 tablespoons kosher salt
  • 2 teaspoons grated black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1 whole flat brisket (ours was about 4-5 pounds but you could get us to 7-8 pounds for this recipe)
  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • 6 garlic clothes, smashed
  • 2 carrots, chopped into 2 inch pieces
  • 3 celery stalks, chopped into 2 inch pieces
  • 3 plum tomatoes, coarsely chopped
  • 2 bottles of Stout
  • 1 1/2 cups Bourbon plus 1 tablespoon (we used Old Grand-dad)
  • 1/2 cup soy sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 cup brown sugar
  • 8 cups beef stock
  • 1 handful thyme sprigs
  • 1 jar (10-ounce) peach jam or preserves

1. In a bowl mix salt through cinnamon and set aside.

2.  Cut the brisket in half and rub the dry rub all over it then set it in the fridge on a baking sheet for 2 hours.

3. Preheat the oven to 350 and then set up your Dutch oven (we used 2!) over high heat.  Heat some oil in the bottom of the pot then add the onion and garlic and cook for about 5 minutes and transfer that mixture to a plate.

4.  Add another little bit of oil to the pots until it's hot then add the brisket, fat sides down and let cook without touching it for 5-6 minutes.  Flip the brisket and return the onion mixture to the pot.  Now top with the celery, carrots, tomatoes, stout, 1 1/2 cups bourbon, soy sauce, vinegar, brown sugar, stock, and thyme leaves.  Bring to a simmer over high heat.  Step back and look at how glorious it is.

5.  Cover the pots with a double layer of foil and transfer them to the oven where they will cook for about 4 1/2 hours. Transfer the meat to a platter and tent it with foil.

6.  Strain the braising liquid and discard the solids.  Transfer 1/2 cup of the liquid to a small bowl and set it aside, returning the rest of the pot to cook down over high heat for 15 minutes to reduce it.

7.  Meanwhile set the oven to broil and in a blender combine the peach jam, 1 tablespoon bourbon, and reserved 1/2 cup braising liquid.  Puree until smooth, season with salt and pepper and set aside.

8.  At this point use a sharp knife to score the fat on the brisket then return the brisket to the pot and top with 3-4 tablespoons of the peach glaze.  

9.  Broil for about 4-5 minutes until the glaze is brown but not burned.  

You're all done!

Serve with the reduced sauce and enjoy!

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