Bourbon Braised Brisket

Say that three times fast!  This recipe is adapted from Bon Appetit.  The ingredient list is identical to theirs.  I changed the cooking method so that I could make this in the slow cooker.  The last step of glazing and running it under the broiler gives it a restaurant quality flavor and look.

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

  • 14-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 broth
  • 1 12-ounce bottle stout, I used Guinness
  • 3/4 cup bourbon, I used Maker’s Mark
  • 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

  • Mix all dry rub ingredients in a small bowl and rub the brisket all over with the mixture.  Cover and chill for at least two hours or overnight.  In a skillet, heat 1 T. of oil and brown the brisket on both sides very well, about 5 minutes on each side.  Remove the brisket to a plate.  Add the rest of the oil to the skillet and cook the onions and garlic until golden brown.  Add the broth and all remaining ingredients. Bring it to a simmer.  Place the brisket in a slow cooker and pour the broth and onion mixture over it.  Cook on low for 8 hours, or until the meat is very tender when pierced with a fork.
  •  Strain braising liquid into a large bowl. Pour about 3 cups of braising liquid in to a pot, bring to a simmer, and cook until reduced to 2 cups, about 25  minutes. Score fat side of brisket by cutting a cross-hatch 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.

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.
  • see the original recipe here: Bon Appetit Recipe
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About swellkid recipes

I am a mother of two boys, a wife, a 1st grade teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Uncategorized and tagged , , , , , . Bookmark the permalink.

2 Responses to Bourbon Braised Brisket

  1. Looks fabulous and I like this bacon trend!

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