Braised Brisket with Bourbon-Peach Glaze

• Meat

  • 1 4-pound trimmed flat-cut brisket with

• Produce

  • 1 Carrot, large
  • 3 Celery stalks
  • 3 Garlic cloves
  • 3/4 cup Onion
  • 2 Plum tomatoes
  • 6 large sprigs Thyme

• Canned Goods

  • 4 cups Beef broth

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1/2 cup Peach jam or preserves
  • 1/4 cup Soy sauce

• Baking & Spices

  • 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

• Oils & Vinegars

  • 2 tbsp Grapeseed oil

• Beer, Wine & Liquor

  • 3/4 cup Bourbon
  • 1 12-ounce bottle Stout

Found on bonappetit.com

Ingredients

• 1 tablespoon plus 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground cinnamon
• 1 4-pound trimmed flat-cut brisket with about 1/3' top layer of fat
• 2 tablespoons grapeseed oil, divided
• 3/4 cup chopped onion
• 3 garlic cloves, smashed
• 4 cups beef broth
• 1 12-ounce bottle stout
• 3/4 cup bourbon
• 1/4 cup (packed) light brown sugar
• 1/4 cup soy sauce
• 6 large sprigs thyme
• 3 celery stalks, chopped
• 2 plum tomatoes, cored, chopped
• 1 large carrot, chopped
• 1 tablespoon balsamic vinegar
• 1/2 cup peach jam or preserves
• 2 teaspoons bourbon
• Kosher salt and freshly ground black pepper