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.
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground cinnamon
- 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
- 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.
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