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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