BEEF BRISKET WITH PEACH GLAZE RECIPE - (4.8/5)
Provided by Claude
Number Of Ingredients 24
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.
PEACH-GLAZED BEEF FILETS
I love combining fruits and chiles to make flavorful glazes. This recipe has evolved over the years. It uses ancho chili powder, which lends a nice smokey flavor. I like to serve the juicy fillets over rice, potatoes or cheesy grits. -Anna Ginsberg, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, cook steaks in oil over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine the remaining ingredients; pour over steaks. Cook for 1-2 minutes or until glaze is heated through.
Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
BRAISED BRISKET WITH BOURBON-PEACH GLAZE
Steps:
- 1. For rub: Mix all ingredients in a small bowl.
- 2. 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.
- 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, 56 minutes. Turn brisket over and cook until browned, about 3 minutes.
- 4. 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
- 5. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
- 6. Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours.
- 7. 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.
- 8. 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.
- 9. 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.
- 10. For glaze: Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
- 11. Preheat broiler. Spread 34 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, 45 minutes.
- 12. 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.
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- Cut the brisket in half, against the grain. Put it on a baking sheet and rub the brisket all over with the spice rub. Don’t be gentle with it – use all the rub in the bowl.
- In a rondeau or a large shallow pot big enough to hold both brisket pieces in one layer, heat 2 tablespoons of the oil over high heat. Add the onions and garlic and sauté for 5 minutes, or until the onions pick up a little color.
- Add the remaining tablespoon of oil to the pot and heat until it’s nearly smoking. Add the brisket, fat side down, and allow it to brown, untouched, for 5 to 6 minutes.
- Add the onions and garlic to the pot, along with the carrots, celery, tomatoes, stout, bourbon, soy sauce, balsamic vinegar, brown sugar, beef stock, and thyme leaves and bring to a simmer over high heat.
- Cover the rondeau with a double layer of aluminum foil and transfer to the oven. Cook for 4 ½ hours. Resist the temptation to peek under the foil. Remove the pot from the oven and slowly pull back the foil.
- Strain the braising liquid. Reserve some of the cooked vegetables and ½ cup of the braising liquid for the glaze and return the rest to the rondeau. Turn the heat up to high and reduce the braising liquid for about 15 minutes.
- Meanwhile, to make the glaze: Combine the peach jam, the bourbon, and the strained braising liquid in a blender and blend until a smooth puree forms. Season with the salt and pepper.
- When the brisket has cooled a bit, using a sharp pairing knife, score the fat side of the brisket by making slits about ¼ inch deep in a crosshatch pattern.
BRAISED BRISKET WITH BOURBON PEACH GLAZE RECIPE
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Cuisine American, SouthernTotal Time 5 hrs 35 minsEmail [email protected]Published Mar 28, 2013
- Step 2Cut brisket in half, top to bottom, against the grain. Place on a rimmed baking sheet and rub all over with reserved spice mixture. Refrigerate for 2 hours.
- Step 3Preheat oven to 350 degrees F. Meanwhile, in a large shallow pot or Dutch oven over high heat, heat 2 tablespoons oil. Add onion and garlic and cook for 5 minutes.
- Step 4Add remaining oil to pot and heat until nearly smoking. Add brisket, fat sides down, and cook, untouched, until nicely browned, 5 to 6 minutes. Using tongs, flip brisket.
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- Step 6Strain braising liquid and discard the solids. Transfer 1/2 cup of the liquid to a small bowl and set aside; return the rest to the pot. Over high heat, cook liquid in pot for 15 minutes more to reduce it.
- Step 7Meanwhile, in a blender, combine peach jam, remaining bourbon, and reserved 1/2 cup braising liquid. Purée until smooth; season with salt and pepper to taste.
- Step 8Once brisket has cooled a bit, use a sharp paring knife to score the fat side of each half by making 1/4-inch-deep slits in a crosshatch pattern.
- Step 9Preheat the broiler. Once the braising liquid has reduced, return the brisket to the pot, fat sides up. The meat should be submerged in the liquid, but the fat should be exposed; remove excess liquid as needed.
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