Go Back
Print Recipe

Twice Glazed Brisket: Bourbon and Peaches

Twice Glazed Brisket: Bourbon and Peaches is a sweet, fatty, delicious Southern brisket recipe served with caraway pickles that's perfect for a Derby Party.
Prep Time1 day 40 minutes
Cook Time6 hours
Total Time1 day 6 hours 40 minutes
Servings: 10
Author: Barrett Bridenhagen

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. searing the brisket
  • 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. preparing the stock… with bourbon
  • 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.sliced brisket with peach glaze
  • 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

While this is time intensive in terms of being at home, it's actually really easy. It will feel like a great accomplishment to advanced and beginning cooks alike. And I'm making a crockpot version this week for the actual Derby. I'll keep you posted on the successes and failures.
Adapted from Ed Lee for Bon Appetit