Beef brisket with Peach Glaze

By Claude

May be served with wide noodles and green peas.

Ingredients

• RUB
• 1 tablespoon salt (to taste)
• 1 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon ground cinnamon
• BRISKET
• 1 3 pound trimmed flat-cut brisket with 1/3 inch top layer of fat
• 2 tablespoons oil, divided
• 3/4 cup chopped onion
• 3 garlic cloves, smashed
• 4 cups beef broth
• 1 12-ounce bottle stout (like Guinness)
• 3/4 cup bourbon
• 1/4 cup soy sauce
• 1/4 cup packed light brown sugar
• 6 sprigs thyme
• 3 celery stalks, chopped
• 2 plum tomatoes, cored, chopped
• 1 carrot, chopped
• 1 tablespoon balsamic vinegar
• GLAZE
• 1/2 cup peach jam or preserves
• 2 teaspoons bourbon
• salt and pepper to taste

Details

Servings 4
Preparation time 45mins
Cooking time 315mins

Preparation

Step 1

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.