Lunch: Braised Brisket with Bourbon-Peach Glaze

Recipe by Edward Lee Following a quick sear on the stovetop, this beef cooks low and slow in the oven to ensure fork-tender results. An earthy cinnamon-paprika rub balances the richness of the fruit glaze.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Braised Brisket with Bourbon-Peach Glaze

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 tbsp. kosher salt
2 tsp. Freshly ground black pepper
1/2 tsp. smoked paprika
1/4 tsp. ground cinnamon
1 whole flat brisket
3 tbsp. grape seed oil
1 large onion
6 clove garlic
2 large carrots
3 celery stalks
3 plum tomatoes
2 bottle stout
1 1/2 c. bourbon
1 tbsp. bourbon
1/2 c. soy sauce
2 tbsp. balsamic vinegar
1/2 c. light-brown sugar
8 c. beef stock
1 handful thyme sprigs
1 jar peach jam or preserves

Instructions

In a small bowl, mix together salt, pepper, paprika, and cinnamon. Set aside.
Cut brisket in half, top to bottom, against the grain. Place on a rimmed baking sheet and rub all over with reserved spice mixture. Refrigerate for 2 hours.
Preheat oven to 350 degrees F. Meanwhile, in a large shallow pot or Dutch oven over high heat, heat 2 tablespoons oil. Add onion and garlic and cook for 5 minutes. Transfer to a plate with a slotted spoon. Set aside.
Add remaining oil to pot and heat until nearly smoking. Add brisket, fat sides down, and cook, untouched, until nicely browned, 5 to 6 minutes. Using tongs, flip brisket. Return reserved onion mixture to pot, and add carrots, celery, tomatoes, stout, 1 1/2 cups bourbon, soy sauce, vinegar, brown sugar, stock, and thyme leaves. Bring to a simmer over high heat.
Cover pot with a double layer of foil and transfer to oven. Cook about 4 1/2 hours, until brisket is very tender but still holds its shape. Transfer brisket to a platter and tent with foil.
Strain braising liquid and discard the solids. Transfer 1/2 cup of the liquid to a small bowl and set aside; return the rest to the pot. Over high heat, cook liquid in pot for 15 minutes more to reduce it.
Meanwhile, in a blender, combine peach jam, remaining bourbon, and reserved 1/2 cup braising liquid. Purée until smooth; season with salt and pepper to taste. Set aside.
Once brisket has cooled a bit, use a sharp paring knife to score the fat side of each half by making 1/4-inch-deep slits in a crosshatch pattern.
Preheat the broiler. Once the braising liquid has reduced, return the brisket to the pot, fat sides up. The meat should be submerged in the liquid, but the fat should be exposed; remove excess liquid as needed. Glaze the brisket with 3 to 4 tablespoons of the reserved peach mixture. Broil 4 to 5 minutes, until glaze is brown but not burned (check frequently).