Name: Braised Brisket with Bourbon-Peach Glaze
Yield: Makes 8 to 10 servings
Ingredients: 1 tablespoon plus 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon smoked paprika; 1/8 teaspoon ground cinnamon; 1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat; 2 tablespoons grapeseed oil, divided; 3/4 cup chopped onion; 3 garlic cloves, smashed; 4 cups beef broth; 1 12-ounce bottle stout; 3/4 cup bourbon; 1/4 cup (packed) light brown sugar; 1/4 cup soy sauce; 6 large sprigs thyme; 3 celery stalks, chopped; 2 plum tomatoes, cored, chopped; 1 large carrot, chopped; 1 tablespoon balsamic vinegar; 1/2 cup peach jam or preserves; 2 teaspoons bourbon; Kosher salt and freshly ground black pepper; Ingredient info: Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com.

Braised Brisket with Bourbon-Peach GlazeJulian Broad

No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.

Recipe notes

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