Bayou Classic® Bourbon and Peach Braised Brisket
By: Cody Owens @hashtagcody
Rich, tender brisket slow-braised in a bold blend of bourbon, stout, and peaches—finished with a sweet, sticky glaze.
Makes 8 servings
Ingredients
- 4 lb beef brisket
- 1 onion
- 2 carrots
- 1 celery stalk
- 4+ garlic cloves
- 2 ripe peaches (divided)
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- ½ cup peach jam
- ¼ cup soy sauce
- ½–1 cup bourbon (for braise and glaze)
- 1 bottle stout beer
- 2 cups beef bone broth
- Olive oil or beef fat (as needed for browning)
- Bayou Classic® 19.5-in Cast Iron Rectangular Roasting Pan
Dry Rub (apply night before):
- Smoked paprika
- Black pepper
- Pinch of cinnamon
- Smoked salt
Directions
- Apply the dry rub (smoked paprika, black pepper, cinnamon, and smoked salt) to the brisket and refrigerate overnight.
- Preheat oven to 325°F. In a large braising pan, heat oil or render fat from the brisket. Brown the brisket fat-side down for about 3 minutes. Flip and sear the other side. Remove and set aside.
- Roughly chop 1 onion, 2 carrots, 1 celery stalk, 4+ garlic cloves, and 1 peach. Pulse in a food processor until coarsely blended. Add to the pan with beef fat and sauté until softened. Stir in dried thyme and rosemary. Deglaze the pan with several glugs of bourbon and simmer until reduced slightly.
- Add 1 bottle of stout beer, 2 cups of bone broth, and the second peach (sliced). Return the brisket to the pan, fat side up. Cover and place in the oven. Braise for at least 3 hours, until fork-tender.
- Make the glaze. In a small saucepan, combine:
- ½ cup braising liquid
- ½ cup bourbon
- ½ cup peach jam
- ¼ cup soy sauce Simmer and reduce until syrupy.
- Brush the glaze over the top of the brisket. Place under the broiler for 5–10 minutes to caramelize the surface. Watch closely to prevent burning.
- Remove from oven and let the brisket rest for 10–15 minutes before slicing. Serve with pan juices or extra glaze.
