Beef Brisket

Doesn’t this look delicious? Let me tell you that it tasted as good as it looks. Okay, maybe it even tasted better than it looks.

I adapted this recipe from Bon Appetit magazine’s recipe for Braised Brisket with Bourbon-Peach Glaze. Start with a 3-4 pound beef brisket.

Part 1 – The Rub

Mix together

1 T plus 1 t kosher salt

1 t. ground black pepper

1/4 tsp. smoked paprika

1/8 tsp. ground cinnamon

Rub on the brisket and refrigerate for two hours or overnight. Then remove from refrigerator and let stand on counter for one hour.

Part 2 – Brisket

INGREDIENTS

2 T. olive oil, divided

3/4 cup chopped onion

3 garlic gloves, crushed

4 cups beef broth

1 12 oz bottle of stout beer

3/4 cup bourbon (I didn’t have and used scotch instead — not a great differentiator of the brown liquors)

1/4 cup brown sugar

1/4 cup soy sauce

Thyme 1 tsp.

2 celery stalks chopped

1 carrot chopped

1 T. balsamic vinegar

THE PROCESS

Preheat oven to 325 degrees. Heat 1 T oil in an oven proof large pot. Sear brisket on both sides, about 5 minutes each side. Remove brisket to plate and cover to keep warm. Heat remaining oil in pot, add onions and garlic, stir until onion is slightly browned, about 5 minutes. Add all remaining ingredients to pot, return brisket to pot, cover and place into oven. Cook for approximately 4 hours, brisket should be tender but still together. Remove brisket from pot, use stick blender to puree remaining braising liquid. Remove 1/4 cup of braising liquid and reserve. Return brisket to pan.

Part 3 – The Glaze

Take 1/4 c. reserved braising liquid, add 1/2 c. apricot or peach preserves ( I didn’t have peach and apricot worked just fine) and 2 T. bourbon (I skipped the bourbon/scotch in the glaze and it tasted just fine to me)

Mix together with stick blender or regular blender. Spread over brisket (fat side should be up and cross-hatched). Return to oven and broil for approximately 10 minutes until glaze has caramelized.

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This was delicious! We served it over jasmine rice with scallions on top and it was absolutely great. A lot of oven time but well worth it in the end. Highly recommend.