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Braised Brisket with Bourbon-Peach Glaze

Chef Ed Lee of 610 Magnolia in Louisville Kentucky
  • minutes
  • Serves 8 to 10

INGREDIENTS

1

trimmed flat-cut brisket with

1

Carrot, large

3

Celery stalks

3

Garlic cloves

3/4 cup

Onion

2

Plum tomatoes

6

large sprigs Thyme

4 cups

Beef broth

1 tbsp

Balsamic vinegar

1/2 cup

Peach jam or preserves

1/4 cup

Soy sauce

1 tsp

Black pepper, freshly ground

1/4 cup

Brown sugar, packed light

1/8 tsp

Cinnamon, ground

1 1/3 tbsp

Kosher salt

1

Kosher salt and freshly ground black pepper

1/4 tsp

Paprika, smoked

2 tbsp

Grapeseed oil

3/4 cup

Bourbon

1

bottle Stout