No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day.
Braised Brisket with Bourbon-Peach Glaze
These recipes have not been tested yet, but look promising.
But follow chef Lee’s method014which 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 like014and you’re on the path to savory-and-sweet nirvana.
Ingredients
- Rub
- 1 tbsp and 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp ground cinnamon
- Brisket
- 1 4-pound trimmed flat-cut brisket with about 1/3’ top layer of fat
- 2 tbsp 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 tbsp balsamic vinegar
- Glaze
- 1/2 cup peach jam or preserves
- 2 tsp bourbon
- Kosher salt and freshly ground black pepper
Directions
- Mix all rub 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 325°. 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 cross-hatch pattern of 1/4“-deep slits spaced 1/2” apart. Return brisket, fat side up, to pot with reduced braising liquid.
- Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée 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.
- Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.