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 … Continue reading →