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.
INGREDIENTS:
Rub
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly floor black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon floor cinnamon
Brisket
1 4-pound trimmed flat-cut brisket with about 1/3' best layer of fat
2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups red meat broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup (packed) faded brown sugar
1/4 cup soy sauce
6 enormous sprigs thyme
3 celery stalks, chopped
2 plum tomatoes, cored, chopped
1 enormous carrot, chopped
1 tablespoon balsamic vinegar
Glaze
1/2 cup peach jam or preserves
2 teaspoons bourbon
Kosher salt and freshly floor black pepper
RECIPE PREPARATION
Rub
Mix all foods in a small bowl.
Brisket
Rub brisket throughout with spice rub. Cover and sit back for at the very least 2 hours or overnight. Let stand at room temperature for 1 hour earlier than continuing.
Preheat oven to 325°. Heat 1 tablespoon oil in a enormous giant pot over excessive heat. Add brisket, fats part down. Cook undisturbed till effectively browned, 5–6 minutes. Turn brisket over and prepare dinner till browned, about 3 minutes. Using tongs, move to a plate. Reduce warmth to medium and upload closing 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, till onion is somewhat golden, about 5 minutes. Add broth and all closing ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and move to oven.
Braise till brisket could be very mushy to the contact but nonetheless holds its shape, about four 1/2 hours. Using a enormous spatula, move brisket, fats part up, to a enormous plate. Strain braising liquid right into a enormous bowl. Return liquid to pot, deliver to a simmer, and prepare dinner till decreased to 2 cups, about 15 minutes. Score fats part of brisket via slicing a cross-hatch development of 1/4"-deep slits spaced 1/2" apart. Return brisket, fats part up, to pot with decreased braising liquid. DO AHEAD: Brisket may be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket earlier than proceeding.
Glaze
Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée till smooth. Season with salt and pepper.
Preheat broiler. Spread 3–4 tablespoons glaze on best of brisket with the again of a spoon. Broil brisket in pot till browned and glazed, looking intently to steer clear of burning, 4–5 minutes.
Transfer brisket to a slicing board. Slice in opposition to the grain and move to a enormous platter. Ladle braising liquid over. Drizzle closing glaze on top.