My husband loves brisket. I have a few jars of last summer's peach jam, that didn't quite set. (That comes from using peaches that were a bit too ripe for making preserves.) I don't drink bourbon nor do I like Stout beer. However, I love to cook with booze!
The chopped veggies are added, the bourbon, brown sugar, tomato paste (NOTE: the original recipe lists chopped fresh tomatoes, but I wanted even deeper tomato flavor so I used tomato paste)...
...soy sauce, stout beer, beef broth
Fresh thyme (from my garden) and balsamic vinegar. How's that for flavor?! Add the beef back into the liquid and let it get nicely settled in. Place the Dutch Oven into a 325F oven and let it cook slow and slow for about four hours.
here). I strained the braising liquid and debated whether or not to puree the vegetables. Then, I decided to simply reduce the braising liquid for a few minutes. My company had arrived, so I didn't photograph this step-- I simply put about one cup of my homemade peach preserves into a bowl, and added about 2 cups of braising liquid and stirred it well.
...and I glazed the beef very generously.
I set the glazed brisket onto a foiled-lined baking sheet and broiled it for about 5 minutes...watching it very, very closely so that it wouldn't burn.
I sliced the brisket against the grain, nibbling on the crunchy and crusty bits of meat. So good!
I decided not to pour the remaining sauce all over the brisket. Instead, I served the sauce on the side. My guests, and husband, were impressed.
TASTING NOTES: One of my dinner guests was once a chef in the Boston area, which can be a little intimidating for me. He said it was the best brisket he's ever had. That made me feel warm and fuzzy all over. I have to say, that while this recipe doesn't come close to the brisket I've had in Kansas City-- it's a very different recipe and is one of the best braised dinners I've ever made. Like I said, I don't like the taste of bourbon when straight up. But, there's a depth of flavor that bourbon gives to sauces. The stout blended well, and the sweetness of the peach was perfect. The alcohol has longed been burned off, so teetotalers should be okay with this recipe.
I'm testing a new version of Key Ingredient's upcoming new and improved printable recipe card, if you'd like to try this recipe. It's at the end of this post. HOWEVER, if you are using Windows Explorer as your browser, you might not be able to view it. If that's the case, click here to see the card.