Destination Dish August Recipe: Braised Brisket with Bourbon-Peach Glaze
There’s just something about biting into a sweet, juicy peach that makes you feel like you’re biting into a plump piece of summer. Though the warm summer months are on their way out, it wouldn’t feel right to say farewell to summer without a nod to peaches as August’s Destination Dish.
This braised brisket recipe brings that unforgettable peachy flavor to the barbeque in a sweet, smoky sayonara to our favorite season. It’s a great Labor Day main course that can be made in the oven or on the grill, though it does require a little prep work the night before.
If you’d rather let someone else do the legwork, you can try our braised brisket with bourbon-peach glaze (which we’ve nicknamed “The Little Rascal”) at Paradise Point’s new Bayside Lounge alongside cool cocktails, cozy fire pits, and stunning coastal views.
BRAISED BRISKET RECIPE INGREDIENTS
- 1 tablespoon + 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground cinnamon
- 1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat
- 2 tablespoons grape seed oil, divided
- 3/4 cup chopped onion
- 3 garlic cloves, smashed
- 4 cups beef broth
- 1 12-ounce bottle stout
- 3/4 cup bourbon
- 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
- 1/2 cup fresh chopped peaches
- 2 teaspoons bourbon
- Kosher salt
- Freshly ground black pepper
BRAISED BRISKET RECIPE DIRECTIONS:
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 325°. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down and 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 2 cups, about 15 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.
Transfer 1/4 cup braising liquid to a blender. Add jam, fresh peaches, 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.
Be sure to visit the Destination Dish website to see more unique corn recipes by other chefs, where the dishes are being served, and get to know the culinary talents behind Destination Hotels & Resorts’ delicious fare.