World's Best Brisket - Slow-Cooker Braised with Guinness and Bourbon

By harlan-2

Who doesn't love Guinness and Bourbon? Now make a Brisket with it. Ready, go!

Seriously, this tastes so incredible! Complex, aromatic, with reach meat flavor combined with a caramel-like subtlety and amazing infused flavor.

This brisket was adapted from a recipe I found online, but have sincerely upgraded. It's now simpler and more delicious! ENJOY!!!!

Ingredients

• SIMPLE DRY RUB:
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon ground cinnamon
• BRISKET SAUCE FOR BRAISING LIQUID:
• 1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat
• 2 tablespoons oil (any kind you have is fine)
• 3/4 cup chopped onion
• 3 garlic cloves, smashed
• 2 cups beef broth
• 1 12-ounce bottle Guinness stout
• 3/4 cup bourbon (your favorite! I like Four Roses or Wild Turkey)
• 1/4 cup (packed) brown sugar
• 1/4 cup soy sauce
• 6 large sprigs thyme
• 3 celery stalks, chopped
• 1 large tomatoes, chopped
• (OPTIONAL) 1 large carrot, chopped
• 1 tablespoon balsamic vinegar
• GLAZE:
• 1/2 cup peach jam or preserves
• 2 teaspoons bourbon
• 1/4 cup of the braising liquid

Details

Servings 8
Preparation time 15mins
Cooking time 255mins

Preparation

Step 1

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.

Brown the brisket:
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.

Make the Braising Liquid:
Preheat oven to 325°F. Using pan which you browned the brisket and any fats left in there... 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 in Oven for 4 hours:

Braise until brisket is very tender to
the touch but still holds its shape, about
4 hours. Using a large spatula, transfer
brisket, fat side up, to a large plate.


For glaze:

Transfer 1/4 cup braising liquid to
a mixing bowl. Add jam and bourbon and stir until thoroughly mised.

Glaze brisket just before serving:

Transfer brisket to a cutting board. Slice
against the grain and transfer to a large
platter. Drizzle remaining glaze on top.