Braised Brisket With Bourbon Peach Glaze Recipes

Steps:

• For rub:
• Mix all ingredients in a small bowl.
• 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.
• 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, 5-6 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. 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.
• For glaze:
• 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.

Steps:

• RUB: Mix all rub ingredients in a small bowl. Rub brisket all over with spice reb. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing. BRISKET: Preheat oven to 325 degrees. Heat 1 tablespoon of oil in a large wide oven ready pot over high heat. Add brisket, fat sid down. Cook undisturbed until well browned, 5-6 minutes. Turn brisket over and cook until browned about 3 minutes, then remove brisket and transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon of oil. Add onion and garlic and 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 the pot, cover and transfer to the 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 inch deep slits spaced 1/2 inch apart. IF DOING AHEAD: Brisket can be made 2 days ahead. Cook as described above, return brisket, fat side up, to the pot with reduced braising liquid, and chill for keeping. To reheat, bring liquid and brisket to a simmer and rewarm brisket before proceeding. GLAZE: Transfer 1/4 cup of braising liquid to a blender. Add jam and burbon and puree until smooth. Season with salt and pepper to taste. Preheat broiler. Put brisket on a broiler pan. Spread 3-4 tablespoons of glaze on top of brisket with the back of a spoon. Broil brisket until browned and glazed, watching carefully to prevent burning 4-5 minutes. As an option: leave brisket in braise liquid, with top above liquid, glaze and then broil. Time should be about the same. Transfer brisket to a cutting board. slice against the grain and transfer to a large platter. Ladle braising liquid over brisket, drizzle remaining glaze on top. The extra braise liquid and glaze may be put on the table for those who desire more.