Ingredients for Braised Brisket with Bourbon-Peach Glaze

• 1 Esslöffel plus 1 Teelöffel koscheres Salz

• 1 Teelöffel frisch gemahlener schwarzer Pfeffer

• 1/4 Teelöffel geräuchertes Paprikapulver

• 1/8 teaspoons ground cinnamon

• 450g trimmed flat-cut brisket with about 1/3" top layer of fat

• 2 tablespoons grapeseed oil, divided

• 180ml chopped onion

• 3 Knoblauchzehen, zerdrückt

• 950ml beef broth

• 1 350g bottle stout

• 150g bourbon

• 60ml (packed) light brown sugar

• 60ml Sojasauce

• 6 large sprigs thyme

• 3 Selleriestangen, gehackt

• 2 plum tomatoes, cored, chopped

• 1 large carrot, chopped

• 1 Esslöffel Balsamico-Essig

• 120ml peach jam or preserves

• 2 teaspoons bourbon

• Koscheres Salz und frisch gemahlener schwarzer Pfeffer

• Ingredient info: Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com.

Mix all ingredients in a small bowl.

Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.

Preheat oven to 163°C. 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. 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. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.

Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 475ml , about 15 minutes. Score fat side of brisket by cutting a crosshatch 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 60ml braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.

Preheat grill. Spread 3-60ml glaze on top of brisket with the back of a spoon. Grill 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.

Haftungsausschluss

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