BEEF BRISKET WITH PEACH GLAZE RECIPE - (4.8/5)
Provided by Claude
Number Of Ingredients 24
Steps:
- RUB: Mix all rub ingredients in a small bowl. Rub brisket all over with spice reb. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing. BRISKET: Preheat oven to 325 degrees. Heat 1 tablespoon of oil in a large wide oven ready pot over high heat. Add brisket, fat sid down. Cook undisturbed until well browned, 5-6 minutes. Turn brisket over and cook until browned about 3 minutes, then remove brisket and transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon of oil. Add onion and garlic and 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 the pot, cover and transfer to the 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 crosshatch pattern of 1/4 inch deep slits spaced 1/2 inch apart. IF DOING AHEAD: Brisket can be made 2 days ahead. Cook as described above, return brisket, fat side up, to the pot with reduced braising liquid, and chill for keeping. To reheat, bring liquid and brisket to a simmer and rewarm brisket before proceeding. GLAZE: Transfer 1/4 cup of braising liquid to a blender. Add jam and burbon and puree until smooth. Season with salt and pepper to taste. Preheat broiler. Put brisket on a broiler pan. Spread 3-4 tablespoons of glaze on top of brisket with the back of a spoon. Broil brisket until browned and glazed, watching carefully to prevent burning 4-5 minutes. As an option: leave brisket in braise liquid, with top above liquid, glaze and then broil. Time should be about the same. Transfer brisket to a cutting board. slice against the grain and transfer to a large platter. Ladle braising liquid over brisket, drizzle remaining glaze on top. The extra braise liquid and glaze may be put on the table for those who desire more.
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Sanaaach Sanaach
[email protected]This recipe is way too expensive for me.
Veer Baloch
[email protected]I'm allergic to peaches, so I'll have to find a substitute.
Jocelyn Moore
[email protected]This recipe looks delicious, but I'm not sure if I have all the ingredients.
mumbeh useni
[email protected]I'm not a big fan of brisket, but I'm always willing to try new things.
Valeria Bernal
[email protected]This recipe seems a bit complicated, but I'm up for the challenge.
Xiennia Cervantes
[email protected]I'm not sure about the peach glaze, but I'm willing to try it.
Aisha Mberwa
[email protected]This recipe is on my to-cook list. It looks so good!
Ahmad Haj
[email protected]I can't wait to try this recipe! It looks amazing.
Pug Craft
[email protected]This recipe is a keeper! I will definitely be making this brisket again.
Shahrukh Khan
[email protected]The peach glaze is genius! It adds a unique and delicious flavor to the brisket.
Farhan Vau
[email protected]This brisket is a showstopper! I made it for a party and everyone raved about it.
Michael Reed
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of peaches, but I'm so glad I did! The peach glaze was subtle and really complemented the flavor of the brisket.
Star Hawk
[email protected]This recipe is easy to follow and the results are incredible. The brisket was so tender and juicy, and the peach glaze was the perfect finishing touch.
Jaylian Vang
[email protected]I've made this brisket recipe several times and it's always a hit. The peach glaze is amazing!
Smartbest Nweke
[email protected]This brisket was fall-apart tender and the peach glaze was the perfect balance of sweet and savory. My family loved it!