Braised brisket with bourbon-peach glaze from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • soy sauce
  • beef brisket
  • bourbon
  • carrots
  • celery
  • ground cinnamon
  • garlic
  • onions
  • thyme
  • tomatoes
  • balsamic vinegar
  • grapeseed oil
  • beef stock
  • stout
  • peach jam
  • smoked paprika
  • EYB Comments

    Marinate 2 hours. Can substitute peach preserves for peach jam.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 2 hours. Can substitute peach preserves for peach jam.

  • babyfork on May 05, 2020

    Made this again, but tried it in the Instant Pot this time (about 4lbs cut into three pieces). I used the Melissa Clark timing mentioned below. I did let it natural release for 30 minutes versus the 20. Then covered the brisket with foil and let it rest about another 45 minutes while making the gravy, etc. The meat was perhaps a bit overdone as it was hard to cut slices without them falling apart. I strained out the thyme sprigs and blended some of the sauce and veggies in the Vitamix. Then reduced a bit on the stove and added a little roux to thicken it up. Skipped the glaze this time. Served with cuke & Vidalia onion salad (Loveless Cafe recipe from Dolly Parton's cookbook), Hawaiian Macaroni Salad and baked beans.

  • jenmacgregor18 on September 25, 2019

    Definitely a keeper. The meat is excellent. I omitted the cinnamon from the rub, added allspice instead. lager instead of stout. I didn't care for the peach glaze myself. But it was great as is. I had people requesting this recipe. I did it in the oven; but will try in Instant Pot, as per TrishaCP.

  • KarinaFrancis on September 09, 2019

    I made this 3 years ago but had to re-review because it’s not like I remember it, it’s even better! I followed the recipe closely, minor tweaks searing the meat on the bbq and cooking it for 4 hours, covered in a cast iron pan. I agree with previous reviews that the glaze doesn’t add much but it does make the presentation a bit prettier. Will make this again but not wait 3 years!

  • TrishaCP on November 20, 2018

    I agree with everyone about the deliciousness. I used my Instant Pot, cooking 3 1/2 lbs of brisket for 90 minutes, with 20 minutes natural release before venting. (Timing taken from a Melissa Clark brisket recipe.) I then finished in the broiler with the glaze, which was good, but not a necessary component in my opinion.

  • twoyolks on February 06, 2017

    I agree that this was very good. The beef had a lot of flavor but it wasn't overpowering. The sauce and glaze both complimented the beef well. The sauce did end up just a little bit too salty so I didn't reduce it as much. I think that the salt from the soy sauce and the aggressive salting in the spice rub probably led to it being too salty so I'd cut back a bit in the future. I tried serving this with the suggest rice dish but it was too rich; I'd serve it with plain sushi rice in the future.

  • mamacrumbcake on May 30, 2016

    Oh my, this was so good! The meat was falling-apart tender, the cooking sauce was delicious. I was a bit leery about the cinnamon in the spice rub, but it really complemented the sauce. My family doesn't care for sweet glazes on their meat so next time I will skip the peach glaze. By the way, you might be tempted to discard the vegetables after you strain the sauce. Don't. Get a spoon and have at it. Consider it your reward for slaving over the meal. If you have any self control, you might save it to eat with rice, potatoes, or even toast. Mmm.

  • DKennedy on May 13, 2016

    Holy crap! This is a great recipe. Made this for a second time last night, but didn't do the glazing step. Still excellent. Note to self: if substituting Tamari for Soy Sauce in the recipe, reduce the amount of Tamari by half.

  • KarinaFrancis on April 10, 2016

    I had to play around with this recipe a little as my darling came back from the butcher with 3 slabs of beef ribs, not a brisket. There was also no fat layer so I didn't make the glaze. I followed the rest of the recipe, and it turned out beautifully. To stay true to the recipe, I added the jam to the sauce as it was reducing, I also added a little chipotle sauce. It was delicious. Will do this again, with a real brisket.

  • babyfork on September 08, 2015

    This is a crowd-pleaser! Will keep this in the rotation for sure. Followed the recipe in the book which calls for an 8lb flat brisket cut in half. The book recipe differs slightly from the online version saying to cook at 350 degrees, while online it's 325. I went with 325 and it worked well. I let it go for 5hrs, but the 4 and a half hours the recipe stated probably would have been fine. I removed the brisket from the liquid and put on a cookie sheet to broil the peach glaze on. Used my homemade Peach-Tequila-Chimayo Pepper jam in the glaze, Bear Republic Brewing Co.'s Big Bear Black Stout for the stout beer and Jim Beam for the bourbon. Instead of straining the veg from the liquid and reducing to create the sauce, I just scooped some of the veg into the vitamix with some liquid and pureed to get a gravy of a nice consistency. This was quick and easy and delicious. I'd make the sauce the same way again and skip the straining and reducing steps.

  • crandall57 on March 09, 2015

    This recipe is delicious as prepared and even better as a leftover in a grilled sandwich with fontina cheese and carmelized onions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.