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Braised Brisket with Bourbon-Peach Glaze


The February issue of Bon Appétit magazine features a story about the “vibrant restaurant community” around the Carolina region authored by the Lee Brothers.  One of the chefs in the regional who’s who is Ed Lee, the chef/owner of 610 Magnolia in Louisville, KY. His fame comes via Top Chef, where he was unjustly eliminated from the competition partly based on a Texas-style barbeque brisket that he pre-sliced before service. This is obviously a no-no in the barbecue world and he paid for it by losing the challenge. Personally, I thought he would go far. He had the talent, the creativity, the humor and the looks of a Colonel Sanders meets an Asian Burt Reynolds that I thought would sweep-up America. Unfortunately it didn’t work out that way.

With the competition now over, it’s fitting that I recreate one of Ed’s brisket recipes, to pay homage to the regional master. I don’t know if this recipe is considered traditional southern, but the braising liquid includes a mix of bourbon, soy sauce, brown sugar, and a dark stout among other ingredients. It works well. It’s a complex flavor and by complex I mean, my wife tasted it and sputtered, “interesting”.  But interesting it is not. It’s more fascinating and addictive when served with the fork-tender brisket. And not forgetting the sweet peach glaze, this turned out to be one of the best braised meals I have ever prepared.

Thanks, Ed. This is a new classic.


Note: I doubled if not tripled these ingredients as I did not find this to be enough to cover the entire brisket. 

  • 1 Tbsp. plus 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ¼ tsp. smoked paprika
  • 1/8 tsp. ground cinnamon


  • 1 4-lb. trimmed flat-cut brisket with about 1/3” top layer of fat
  • 2 Tbsp. grapeseed oil, divided
  • ¾ cup chopped onion
  • 3 garlic cloves, smashed
  • 4 cups beef broth
  • 1 12-oz.bottle stout
  • ¾ cup bourbon
  • ¼ cup packed light brown sugar
  • ¼ cup soy sauce
  • 6 large sprigs thyme
  • 3 celery stalks, chopped
  • 2 plum tomatoes, cored chopped
  • 1 large carrot, chopped
  • 1 Tbsp. balsamic vinegar


  • ½ cup peach jam or preserves
  • 2 tsp. bourbon
  • Kosher salt and freshly ground black pepper


Mix all ingredients in a small bowl




  1. Rub brisket all over with spice rub. Cover and chill for at least two hours or overnight. Let stand at room temperature for one hour before continuing.
  2. Preheat oven to 325 F. Heat 1 Tbsp. oil in a large wide pot (I used a dutch oven) 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 and perhaps a spatula, transfer to a plate.
  3. Reduce heat to medium and add remaining 1 Tbsp 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.
  4. Braise until brisket is very tender to the touch but still holds its shape, about 4 ½ hours. Using a large spatula, transfer brisket fat side up to a large plate.
  5. Strain braising liquid into a large bowl. Return liquid to pot and bring to a simmer, and cook until reduced to 2 cups, about 15 minutes.
  6. Score fat side of brisket by cutting a cross hatch pattern of ¼”-deep slits spaced ½” apart. Return brisket fat side up to pot with reduced braising liquid.


  1. Transfer ¼ cup braising liquid to a blender. Add jam and bourbon and puree until smooth. Season with salt and pepper.  
  2. Preheat broiler. Spread 3-4 Tbsp. 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 cutting board. Slice against the grain and transfer to a large platter. Drizzle with braising liquid. Slather remaining glaze on top.



Reader Comments (1)

Brisket is a little like meatloaf, in the sense that it’s a simple, unglamorous comfort food that everyone claims to have the best recipe for. The recipes all turn out to be pretty much the same, with minor variations, and they all lead to the same place: a hearty, gut-warming meal that will have you licking your plate at the end.

June 7, 2012 | Unregistered Commenterplumbing supplies

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