Ingredients for Braised Brisket with Bourbon-Peach Glaze

• 1 tablespoon plus 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1/4 teaspoons smoked paprika

• 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 garlic cloves, smashed

• 950ml beef broth

• 1 350g bottle stout

• 150g bourbon

• 60ml (packed) light brown sugar

• 60ml soy sauce

• 6 large sprigs thyme

• 3 celery stalks, chopped

• 2 plum tomatoes, cored, chopped

• 1 large carrot, chopped

• 1 tablespoon balsamic vinegar

• 120ml peach jam or preserves

• 2 teaspoons bourbon

• Kosher salt and freshly ground black pepper

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.