Braised Brisket with Bourbon-Peach Glaze
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon ground cinnamon
1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat
2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup (packed) light brown sugar
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2 plum tomatoes, cored, chopped
1 large carrot, chopped
1 tablespoon balsamic vinegar
1/2 cup peach jam, or preserves
2 teaspoons bourbon
Kosher salt and freshly ground black pepper
Ingredient info: Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.
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 325ºF.
Heat 1 tablespoon oil in a large wide pot over high heat.
Add brisket, fat side down.
Cook undisturbed until well browned, 5‚Äì6 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.
Spread 3‚Äì4 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‚Äì5 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.