Braised Brisket with Bourbon-Peach Glaze

A tender, slow-cooked brisket braised in stout and bourbon, finished with a sweet and tangy bourbon-peach glaze. This luxurious dish combines the richness of beef with warm spices and fruity notes for a memorable main course.

8 servings

8 hr 35 min

Published October 4, 2025

Ingredients

•1 tablespoon kosher salt
•1 teaspoon black pepper
•¼ teaspoon smoked paprika
•⅛ teaspoon ground cinnamon
•4 pound brisket
•2 tablespoons grapeseed oil
•¾ cup onion
•3 cloves garlic
•4 cups beef broth
•12 ounce stout
•¾ cup bourbon
•¼ cup light brown sugar
•¼ cup soy sauce
•6 sprigs thyme
•3 stalks celery
•2 whole plum tomatoes
•1 whole carrot
•1 tablespoon balsamic vinegar
•½ cup peach jam
•2 teaspoons bourbon
•to taste kosher salt and black pepper
•ingredient note
•ingredient note
•ingredient note

Cooking Instructions

1.
Mix all ingredients in a small bowl.
5 min
2.
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.
180 min
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. 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.
20 min
4.
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.
285 min
5.
Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
5 min
6.
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.
10 min
7.
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.
10 min

Ingredients

•1 tablespoon kosher salt

•1 teaspoon black pepper

•¼ teaspoon smoked paprika

•⅛ teaspoon ground cinnamon

•4 pound brisket

•2 tablespoons grapeseed oil

•¾ cup onion

•3 cloves garlic

•4 cups beef broth

•12 ounce stout

•¾ cup bourbon

•¼ cup light brown sugar

•¼ cup soy sauce

•6 sprigs thyme

•3 stalks celery

•2 whole plum tomatoes

•1 whole carrot

•1 tablespoon balsamic vinegar

•½ cup peach jam

•2 teaspoons bourbon

•to taste kosher salt and black pepper

•ingredient note

Cooking Instructions

Mix all ingredients in a small bowl.

5 min

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.

180 min

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.

20 min

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.

285 min

Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.

5 min

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.

10 min

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.

10 min