I can’t take credit for the awesomeness of this Twice Glazed Brisket: Bourbon and Peaches. I made this recipe almost exactly as the chef wrote it for the February 2012 issue of Bon Appetit. But I’ll add my pictures and comments [Text in brackets is mine, the rest is from Chef Lee] so you know you’re on track, and offer my endorsement of this recipe because it’s really, really good. As in best brisket I’ve had or made good. And the pickles are necessary. They make the sweetness and richness of the meat make sense. While this Twice Glazed Brisket: Bourbon and Peaches is worth throwing a party in and of itself, I chose to make it the centerpiece of my Kentucky Derby Party Menu. If you’ve started with Chilled Peach Soup and a few Watermelon Radish and Cucumber Basil tea sandwiches, you’ll definitely need something substantial to anchor all those mint juleps. Trust me, this Twice Glazed Brisket: Bourbon and Peaches is up to the task. I serve it with old school white bread, or potato bread and people can make themselves little sandwiches if they don’t want to track down a fork and knife. Trust me, that’s what they’ll do, and it helps find a way hold onto the extra peach glaze, which is a very good thing. But don’t take my word for how good this Twice Glazed Brisket: Bourbon and Peaches is, make it for yourself, it’s truly worth the effort.
Twice Glazed Brisket: Bourbon and Peaches
Ingredients
Rub
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground cinnamon
Brisket
- 1 4- pound trimmed flat-cut brisket with about ⅓" top layer of fat
- 2 tablespoons grapeseed oil divided [olive will be fine- the smoke point is a little lower, but it’s cool]
- ¾ cup chopped onion
- 3 garlic cloves smashed
- 4 cups beef broth [I used better than bouillon- a product I highly recommend]
- 1 12- ounce bottle stout [I used a coffee porter that was awesome]
- ¾ cup bourbon
- ¼ cup packed light brown sugar
- ¼ cup soy sauce
- 6 large sprigs thyme
- 3 celery stalks chopped
- 2 plum tomatoes cored, chopped
- 1 large carrot chopped
- 1 tablespoon balsamic vinegar
Glaze
- ½ cup peach jam or preserves [I used quince because I had it on hand]
- 2 teaspoons bourbon [I may have added more. A lot more. It was good.]
- Kosher salt and freshly ground black pepper
- Caraway Pickles below
Instructions
Rub
- 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 is better- plan ahead].
- Let stand at room temperature for 1 hour before continuing.
Brisket
- 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 ½ hours. Using a large spatula, transfer brisket, fat side up, to a large plate.
- Strain braising liquid into a large bowl.
- Return liquid only to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Reserve ¼ cup of this reduced liquid.
- Score fat side of brisket by cutting a cross-hatch pattern of ¼"-deep slits spaced ½" 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.
- Transfer ¼ cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
To serve
- 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. [or serve these extra sauces on the side].
Notes
Caraway Pickles
Ingredients
- 1 ¼ pounds English hothouse or kirby cucumbers cut into ⅛"-thick rounds
- ½ cup sugar
- 1 cup apple cider vinegar
- 1 cup rice vinegar
- ¼ cup kosher salt
- 1 tablespoon caraway seeds [I toasted them first to release the flavor]
- 1 teaspoon crushed red pepper flakes
- 1 3 "–4" cinnamon stick
Instructions
- Place cucumbers in a stainless-steel or heatproof glass container; set aside.
Bring sugar, all remaining ingredients, and ½ cup water just to a boil in a small saucepan over medium-high heat, stirring until sugar and salt are completely dissolved. - Let cool for 10 minutes. Pour pickling liquid over cucumbers.
- Cover and chill overnight or up to 3 days*.
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Thanks for sharing! This looks wonderful. I love brisket, pickles, and BA. I should add a brisket to my shopping list.
OK that glaze sounds phenomenal. I totally would have added more bourbon too.
Why not, right? Some for the cook. Some for the pan.
Wow does that brisket look great! I love Better than Bullion too!
Such a great product.
I am such a huge fan of brisket! I can’t wait to try this recipe!!
It’s a keeper.