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Braised Brisket with Bourbon Chipotle Glaze

July 31, 2019

Braised Brisket with Bourbon Chipotle Glaze

Braised Brisket with Bourbon Chipotle Glaze

Our Strawberry Chipotle & Fig Jam makes the perfect glaze. Serve this on potato rolls with bread & butter pickles.

Serves 8-10


For the brisket:

1 4-pound trimmed flat-cut brisket

with about 1/3" top layer of fat

2 tablespoons 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


For the rub:

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1/8 teaspoon ground cinnamon


For the glaze:

1/2 c. Strawberry Chipotle & Fig Jam

2 teaspoons bourbon

Kosher salt and freshly ground black pepper


For rub:

1. Mix all ingredients in a small bowl.


For brisket:

1. 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.

2. 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.

3. 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:

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

2. 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.

3. 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.