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Braised Brisket with Bourbon-Peach Glaze

From Farm2Work

<p>Following a quick sear on the stove top, this beef cooks low and slow in the oven to ensure fork-tender results. An earthly cinnamon-paprika rub balances the richness of the fruit glaze.</p>
Source: Country Living, May 2013 (Entered by Jerry Markham)
Serves: 8 - 12

3 tbsp kosher salt (more to taste)
2 tsp Fresh ground black pepper
1/2 tsp Smoked paprika
1/4 tsp Ground Cinnamon
1 Whole Brisket (7-8 Lbs.)
3 tbsp Grape seed oil
1 Large Onion (Coarsely chopped)
6 Cloves Garlic (smashed)
2 Large Carrots (Coarsely chopped)
3 Stalks Celery (Coarsley chopped)
3 Plum Tomatoes (Coarsely chopped)
2 12 Oz. Btls. Stout
1 1/2 Cups + 1 tbsp. Bourbon
1/2 Cup Soy Sauce
2 tbsp Balsamic Vinegar
1/2 Cup Light-brown sugar
8 Cup Beef stock
1 10 oz. jar Peach jam or preserves
1 Handfull Thyme sprigs, leaves removed & reserved

Step by Step Instructions
  1. In a small bowl, mix together salt, pepper, paprika, and cinnamon. Set aside.
  2. Cut brisket in half lengthwise. Place on a rimmed baking sheet and rub all over with reserved spice mix. Refrigerate 2 hours.
  3. Preheat oven to 350 degrees F. Meanwhile, in a large shallow pot or Dutch Oven over high heat, heat 2 tbsp. oil. Add onions and garlic and cook for 5 min. Transfer to a plate with a slotted spoon. Set aside.
  4. Add remaining oil to pot and heat to nearly smoking. Add brisket, fat side down, and cook, untouched, until nicely browned, 5 to 6 minutes. Using tongs, flip brisket. Return reserved onion mixture to pot, add carrots, celery, tomatoes, stout, 1 1/2 cups bourbon, soy sauce, vinegar, brown sugar, stock, and thyme leaves. Bring to a simmer over high heat.
  5. Cover pot with double layer of foil and transfer to oven. Cook about 4 1/2 hours, until brisket is very tender but still holds its shape. Transfer brisket to a platter and tent with foil.
  6. Strain braising liquid and discard the solids. Transfer 1/2 cup of the liquid to a small bowl and set aside; return the rest to the pot. Over high heat, cook liquid in pot for 15 minutes more to reduce it.
  7. In a blender, combine peach jam, remaining bourbon, and reserved 1/2 cup braising liquid. Puree until smooth; season with salt and pepper to taste. Set aside.
  8. Once brisket has cooled a bit, use a sharp paring knife to score the fat side of each half by making 1/4-inch-deep slits in a crisscross pattern.
  9. Preheat the broiler. Once the braising liquid has reduced, return the brisket to the pot, fat side up. The meat should be submerged in the liquid, but the fat should be exposed; remove excess liquid as needed. Glaze the brisket with 3 to 4 tbsp of the reserved peach mixture. Broil 4 to 5 minutes, until glaze is brown but not burned (check frequently)