Best Beef Brisket With Peach Glaze Recipe 485 Recipes

BEEF BRISKET WITH PEACH GLAZE RECIPE - (4.8/5)

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.

PEACH-GLAZED BEEF FILETS

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, cook steaks in oil over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine the remaining ingredients; pour over steaks. Cook for 1-2 minutes or until glaze is heated through.

BRAISED BRISKET WITH BOURBON-PEACH GLAZE

Steps:

• In a small bowl, mix together salt, pepper, paprika, and cinnamon. Set aside.
• Cut brisket in half, top to bottom, against the grain. Place on a rimmed baking sheet and rub all over with reserved spice mixture. Refrigerate for 2 hours.
• Preheat oven to 350 degrees F. Meanwhile, in a large shallow pot or Dutch oven over high heat, heat 2 tablespoons oil. Add onion and garlic and cook for 5 minutes. Transfer to a plate with a slotted spoon. Set aside.
• Add remaining oil to pot and heat until nearly smoking. Add brisket, fat sides down, and cook, untouched, until nicely browned, 5 to 6 minutes. Using tongs, flip brisket. Return reserved onion mixture to pot, and 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.
• Cover pot with a 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.
• 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.
• Meanwhile, in a blender, combine peach jam, remaining bourbon, and reserved 1/2 cup braising liquid. Purée until smooth; season with salt and pepper to taste. Set aside.
• 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 crosshatch pattern.
• Preheat the broiler. Once the braising liquid has reduced, return the brisket to the pot, fat sides 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 tablespoons of the reserved peach mixture. Broil 4 to 5 minutes, until glaze is brown but not burned (check frequently).

BRAISED BRISKET WITH BOURBON PEACH GLAZE

Steps:

• Mix all ingredients in a small bowl, rub brisket all over with spice rub, being sure to rub it in thoroughly. Place on a platter, wrap with plastic wrap and refrigerate overnight.
• Remove brisket from the fridge and allow to come to come to room temperature, about 1 1/2 hours for 8lbs. (1 hour for 4).
• Preheat oven to 325°
• Heat 1 tablespoon Vegetable oil in a large heavy bottomed pot or dutch oven (that has a tight-fitting lid) over medium-high heat.
• Add brisket fat side down, and allow to brown undisturbed for 6-8 minutes. Turn brisket over and allow to brown on the opposite side for 5 minutes. Using tongs transfer to a serving platter.
• Reduce heat to medium, add remaining 1 tablespoon of vegetable oil.
• Add onion, celery, carrots, bay leaves, and thyme sprigs, cook stirring frequently for 10 minutes to allow the flavors of the aromatics to begin to release and the tough exteriors to soften.
• Toss in the crushed garlic and chopped plum tomatoes, cook for an additional 2 minutes.
• Add the stock, stout, bourbon, light brown sugar, and soy sauce. Stir and bring to a simmer.
• Place Brisket, fat side up back into the pot.
• Cover the top of the pot with heavy-duty aluminum foil and then with a tight fitting lid.
• Transfer to the preheated oven and cook for about 4-5 hours with an internal temperature reading of 165°-175°F/74°-79°C. Brisket should be tender and still maintain its shape.
• Remove for the pot with a large spatula, set aside on a roasting pan fat side up.
• Strain the braising liquid into a large bowl. Return the liquid to the pot and bring to a simmer, until reduced to about 3 cups (about 15-20 minutes). Preheat the broiler.
• Transfer 1/2 cup of reduced braising liquid to food processor or blender, add preserves and bourbon and blend till smooth, season to taste with Kosher sea salt and fresh cracked black pepper.
• Spoon glaze over the top of the brisket, spreading out evenly. Place the glazed brisket under the broiler, allowing the glaze and fat to darken and crisp about 4-6 minutes. Watching carefully to avoid burning.
• Remove from oven and allow to rest for at least 15 minutes. Transfer the brisket to a cutting board and slice against the grain, transferring to a platter. Ladle some of the braising liquid over the top along with the remaining preserves.

BRAISED BRISKET WITH BOURBON-PEACH GLAZE

Steps:

• 1. For rub: Mix all ingredients in a small bowl.
• 2. For brisket: 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.
• 3. Preheat oven to 325°F. 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.
• 4. 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
• 5. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
• 6. Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours.
• 7. 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.
• 8. 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.
• 9. 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.
• 10. For glaze: Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
• 11. 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.
• 12. 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.