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Gwen Baker UK SAP HCM Consultant
Braised Brisket with Bourbon-Peach Glaze













, Rub:

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1/8 teaspoon ground cinnamon

, Brisket:

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

, Glaze:

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, 5–6 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 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.

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.

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