I can’t take credit for the awesomeness of this Twice Glazed Brisket: Bourbon and Peaches. I made this recipe almost exactly as the chef wrote it for the February 2012 issue of Bon Appetit. But I’ll add my pictures and comments [Text in brackets is mine, the rest is from Chef Lee] so you know you’re on track, and offer my endorsement of this recipe because it’s really, really good. As in best brisket I’ve had or made good. And the pickles are necessary. They make the sweetness and richness of the meat make sense. While this Twice Glazed Brisket: Bourbon and Peaches is worth throwing a party in and of itself, I chose to make it the centerpiece of my Kentucky Derby Party Menu. If you’ve started with Chilled Peach Soup and a few Watermelon Radish and Cucumber Basil tea sandwiches, you’ll definitely need something substantial to anchor all those mint juleps. Trust me, this Twice Glazed Brisket: Bourbon and Peaches is up to the task. I serve it with old school white bread, or potato bread and people can make themselves little sandwiches if they don’t want to track down a fork and knife. Trust me, that’s what they’ll do, and it helps find a way hold onto the extra peach glaze, which is a very good thing. But don’t take my word for how good this Twice Glazed Brisket: Bourbon and Peaches is, make it for yourself, it’s truly worth the effort.

Twice Glazed Brisket: Bourbon and Peaches

2015-04-28 10:10:38

Serves 10

Twice Glazed Brisket: Bourbon and Peaches is a sweet, fatty, delicious Southern brisket recipe served with caraway pickles that's perfect for a Derby Party.

Write a review

Save Recipe

Print

Prep Time

24 hr 40 min

Cook Time

6 hr

Total Time

30 hr 40 min

Prep Time

24 hr 40 min

Cook Time

6 hr

Total Time

30 hr 40 min

577 calories

24 g

169 g

21 g

59 g

7 g

418 g

3264 g

16 g

0 g

12 g

Nutrition Facts

Serving Size

418g

Servings

10

Amount Per Serving

Calories 577

Calories from Fat 192

% Daily Value *

Total Fat 21g

33%

Saturated Fat 7g

35%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 169mg

56%

Sodium 3264mg

136%

Total Carbohydrates 24g

8%

Dietary Fiber 2g

7%

Sugars 16g

Protein 59g

Vitamin A

30%

Vitamin C

13%

Calcium

5%

Iron

36%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Rub

1. 1 tablespoon plus 1 teaspoon kosher salt
2. 1 teaspoon freshly ground black pepper
3. ¼ teaspoon smoked paprika
4. ⅛ teaspoon ground cinnamon

Brisket

1. 1 4-pound trimmed flat-cut brisket with about ⅓" top layer of fat
2. 2 tablespoons grapeseed oil, divided [olive will be fine- the smoke point is a little lower, but it’s cool]
3. ¾ cup chopped onion
4. 3 garlic cloves, smashed
5. 4 cups beef broth [I used better than bouillon- a product I highly recommend]
6. 1 12-ounce bottle stout [I used a coffee porter that was awesome]
7. ¾ cup bourbon
8. ¼ cup (packed) light brown sugar
9. ¼  cup soy sauce
10. 6 large sprigs thyme
11. 3 celery stalks, chopped
12. 2 plum tomatoes, cored, chopped
13. 1 large carrot, chopped
14. 1 tablespoon balsamic vinegar

Glaze

1. ½ cup peach jam or preserves [I used quince because I had it on hand]
2. 2 teaspoons bourbon [I may have added more. A lot more. It was good.]
3. Kosher salt and freshly ground black pepper
4. Caraway Pickles (below)

Rub

1. Mix all rub ingredients in a small bowl. Rub brisket all over with spice rub. Cover and chill for at least 2 hours or [overnight is better- plan ahead].
2. Let stand at room temperature for 1 hour before continuing.

Brisket

1. Preheat oven to 325° F.
2. 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.
3. 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.
4. Bring liquid to a simmer.
5. Return brisket to pot. Cover and transfer to oven.
6. Braise until brisket is very tender to the touch but still holds its shape, about 4 ½ hours. Using a large spatula, transfer brisket, fat side up, to a large plate.
7. Strain braising liquid into a large bowl.
8. Return liquid only to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Reserve ¼ cup of this reduced liquid.
9. Score fat side of brisket by cutting a cross-hatch pattern of ¼"-deep slits spaced ½" apart. Return brisket, fat side up, to pot with reduced braising liquid.
10. 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.
11. Transfer ¼ cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.

To serve

1. Preheat broiler.
2. 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.
3. Transfer brisket to a cutting board.
4. Slice against the grain and transfer to a large platter. Ladle braising liquid over.
5. Drizzle remaining glaze on top. [or serve these extra sauces on the side].

Notes

1. While this is time intensive in terms of being at home, it's actually really easy. It will feel like a great accomplishment to advanced and beginning cooks alike. And I'm making a crockpot version this week for the actual Derby. I'll keep you posted on the successes and failures.

By Barrett Bridenhagen

Adapted from Ed Lee for Bon Appetit

beta

calories

577

fat

21g

protein

59g

carbs

24g

more

Adapted from Ed Lee for Bon Appetit

Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

Caraway Pickles

2015-04-28 10:01:30

Serves 10

Twice Glazed Brisket: Bourbon and Peaches is a sweet, fatty, delicious Southern brisket recipe served with caraway pickles that's perfect for a Derby Party.

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

5 min

Total Time

20 min

Prep Time

15 min

Cook Time

5 min

Total Time

20 min

51 calories

11 g

0 g

0 g

0 g

0 g

66 g

2831 g

10 g

0 g

0 g

Nutrition Facts

Serving Size

66g

Servings

10

Amount Per Serving

Calories 51

Calories from Fat 1

% Daily Value *

Total Fat 0g

0%

Saturated Fat 0g

0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

0%

Sodium 2831mg

118%

Total Carbohydrates 11g

4%

Dietary Fiber 0g

1%

Sugars 10g

Protein 0g

Vitamin A

2%

Vitamin C

0%

Calcium

1%

Iron

1%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 ¼ pounds English hothouse or kirby cucumbers, cut into ⅛"-thick rounds
2. ½ cup sugar
3. 1 cup apple cider vinegar
4. 1 cup rice vinegar
5. ¼ cup kosher salt
6. 1 tablespoon caraway seeds [I toasted them first to release the flavor]
7. 1 teaspoon crushed red pepper flakes
8. 1 3"–4" cinnamon stick

Instructions

1. Place cucumbers in a stainless-steel or heatproof glass container; set aside. Bring sugar, all remaining ingredients, and ½ cup water just to a boil in a small saucepan over medium-high heat, stirring until sugar and salt are completely dissolved.
2. Let cool for 10 minutes. Pour pickling liquid over cucumbers.
3. Cover and chill overnight or up to 3 days*.

Notes

1. *I liked the quick pickle better than the really aged and the color was gorgeous.

By Barrett Bridenhagen

Adapted from Ed Lee for Bon Appetit

beta

calories

51

fat

0g

protein

0g

carbs

11g

more

Adapted from Ed Lee for Bon Appetit

Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/