This Braised Beef brisket with a Bourbon-Peach Glaze is one of the best recipes I’ve made! Beef brisket is an inexpensive cut of meat, and is perfect to slow-braise until it’s fall apart tender. You do need to plan ahead, knowing that the braise will take about 4 hours. In the end, this comforting meal has an exquisite peach-bourbon glaze that is the crowning glory of this dinner.
My husband loves brisket. I have a few jars of last summer’s peach jam, that didn’t quite set. (That comes from using peaches that were a bit too ripe for making preserves.) I don’t drink bourbon nor do I like Stout beer. However, I love to cook with booze!
The rub is very easy to make. I realized, on the day that I made this recipe, that I didn’t allow at least 2 hours advance time to let the flavors absorb into the brisket. I had guests coming for dinner in 5 hours, so I just forged ahead.
Rub and press the salt, pepper, paprika and cinnamon rub all over a 5 pound piece of brisket, and set the meat aside.
For the braising liquid, chop celery, onion, carrots and smashed garlic. Now, for the 3/4 cup of bourbon…
Searing and braising is one of my favorite cooking methods. Cooking an inexpensive cut of meat low and slow, in liquid, makes for a very tender dinner. Best of all, once I’ve got the meal in the oven, I just sit back and relax– or, frantically clean the house for company to arrive. Sear the meat, starting fat side down until golden brown. Then flipped over and seared some more, removed and set aside. Next, I cooked the onion until soft and then added the garlic.
Here is where I totally changed the recipe directions (you can see the original version here). I strained the braising liquid and debated whether or not to puree the vegetables. Then reduced the braising liquid for a few minutes. My company had arrived, so I didn’t photograph this step– I simply put about one cup of my homemade peach preserves into a bowl, and added about 2 cups of braising liquid and stirred it well.
There was a thick layer of fat, and I decided to remove most of it, so that I could apply some peach glaze directly on top. Can you see how moist that meat is? I’m drooling, just remember how good it was! Ahem. So, 1 cup of peach preserves, one Tablespoon of bourbon and some salt and pepper, that I whisked together…
Braised Brisket with Bourbon-Peach Glaze
Ingredients
RUB:
- 1 tablespoon Kosher salt plus 1 teaspoon
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked or sweet paprika
- 1/8 teaspoon cinnamon ground
BRISKET:
- 1 4 pound beef briskett trimmed, flat-cut, with about 1/3-inch top layer of fat
- 2 tablespoons grape seed oil divided (I used avocado oil)
- 3/4 cup onion chopped
- 3 garlic cloves smashed
- 4 cups beef broth
- 1 bottle stout (12-ounces)
- 3/4 cup bourbon
- 1/4 cup light brown sugar packed
- 1/4 cup soy sauce
- 6 large sprigs thyme
- 3 stalks celery chopped
- 2 tablespoons tomato paste
- 1 large carrot chopped
- 1 tablespoon balsamic vinegar
GLAZE:
- 1/2 cup peach jam or preserves
- 2 teaspoons bourbon
- Kosher salt and freshly ground black pepper to taste
Instructions
RUB:
- Mix all ingredients in a small bowl, set aside.
BRISKET:
- Rub brisket all over with spice rub, set aside. NOTE: If you can, cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing. I didn’t do this, and the beef still had a great flavor.
- 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, 5 to 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.
- Transfer 1/4 cup braising liquid to a bowl, and add jam and bourbon and whisk together, until smooth. Season with salt and pepper.
- Preheat broiler.
- Line a baking sheet with foil, and place the brisket on it. Baste, or spoon, the beef with the peach jam mixture, generously. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4 to 5 minutes.
- Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle the reduced braising liquid over, or serve the remaining sauce on the side. Drizzle remaining glaze on top.
Notes
Nutrition
Oh, this looks so good! I wanted to reach out and grab some from the picture. Thanks, Debby–I'm bookmarking.
Congratulations on the compliment from your chef friend Debbie. Those compliments don't come often and you should be very proud.
Your brisket looks mouth-watering and anything with bourbon has to be good.
Sam
Oh my goodness – this looks quite delicious – wonderful flavors and a very special meal. Glad to follow you!
Mary
UAU!!
These look so mouth watering and moreish!!!
Cheers,
Lia.
You had me at bourbon 🙂
My lab hasn't quite caught on to my wily blog reading ways so I still have access 😛 Not sure it's for the best…
My family would be thrilled if I made this for them!
I don't drink either, so CHEERS to cooking with booze! Fabulous recipe ~ thanks for sharing!
That looks so perfect! What a delicious recipe. Peaches and bourbon work so well together in recipes.
I do drink, but my preferences are limited to wine and a few liqueurs and maybe some spirits mixed with juices (like a cosmo or a sidecar). There are many boozes I don't like to drink, but love cooking with such as brandy, port, and of course, bourbon!
The first picture ha me sold! I have some peach jam from last year that would be perfect for this recipe. Pinned!
What a mouth-watering meal. Really love the mix of flavors with the spices in the rub and then the bourbon!
Holy-macarol this looks amazing! It's literally making my mouth water, mmm 🙂 And what a compliment from your friend, how awesome! It's the best when people recognize a good homemade meal, I mean they better it's raised brisket with bourbon-peach glaze, it doesn't get any better then that!
Hope you have a lovely day!
Amalia
Wow Debbie – Those photos are making my mouth water. I think there is brisket in my future.
OMG!!!! I literally want to eat your whole blog right now!!!!! Everything looks AHHHHMAZZZZING!!!!
Xo
http://www.littlemamanista.blogspot.com
Looks really delicius for me,eem yummy
Oh Debby, that has to be the most mouthwateringly delicious brisket I have ever seen. And you've captured it in your photos so very well ~ it's morning here but I would definitely love a juicy bite of that beauty! Nicely done. Cheers!
that glaze looks perfect! YUmmy!!