Beef Brisket With Peach Glaze Recipe 485

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.

BRAISED BRISKET WITH BOURBON-PEACH GLAZE

Steps:

• For rub:
• Mix all ingredients in a small bowl.
• 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.
• 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. 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 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.
• For glaze:
• Transfer 1/4 cup braising liquid to a blender. Add jam and 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.

AWESOME GLAZED OVEN ROASTED BEEF BRISKET

Steps:

• 1. Gather your ingredients
• 2. Chef's Note: Picking a good brisket. You want a brisket that has a good cap of fat. During the slow cooking process that fat will melt and make the brisket nice and juicy. If it also has a lot of fat on the bottom, go ahead and trim that down.
• 3. Combine the DRY RUB ingredients in a bowl, and mix thoroughly, using your hands. Make sure to break up any lumps from the brown sugar.
• 4. Remove the brisket from the refrigerator, and thoroughly coat with the dry rub mixture.
• 5. Place the brisket (fat cap up) into a baking pan, and allow it to sit for 30 minutes.
• 6. Chef's Note: The time sitting will warm the roast up a bit (which is a good thing), and it will help the meat absorb some of the spices.
• 7. Place a rack in the middle position, and preheat the oven to 350f (177c) degrees.
• 8. After the resting period, put the brisket into the oven, and allow to roast, uncovered for about 65 minutes.
• 9. Remove from oven, and add the beef stock to the roasting pan.
• 10. Cover the with a lid, or aluminum foil, and return to the oven.
• 11. Lower the oven temperature to 300f (150c)
• 12. Allow brisket to cook for an additional 3 to 4 hours, until the meat is fork tender.
• 13. Chef's Note: The best way to do a brisket is by temperature. If you have a remote probe insert it into the thickest part of the brisket, and use the following temperature guide.
• 14. To make beef brisket tender the internal temperature has to climb to 180f (82c) to 205f (96c). At these temperatures, the connective tissue will begin to break down into soft gelatin, without drying out the meat. The conversion of collagen in connective tissue into gelatin does not even start until an internal temperature of 140f (60c) is reached. The conversion becomes most efficient when the internal temperature begins to approach 212f (100c).
• 15. Chef's Note: I usually pull it out when the temperature reaches 198f (92c), on my remote... and then let carryover cooking take it up a few more degrees.
• 16. Remove from oven, cover, and allow to rest for 10 minutes before slicing it across the grain. Enjoy.
• 17. Keep the faith, and keep cooking.