Beef Brisket With Peach Glaze Recipe 485 Food

HOME AGAIN HONEY GLAZED BRISKET

Steps:

• Rinse brisket and dry well with paper towels. Prepare a rub by combining Smokey Rotisserie Seasoning, garlic powder, salt and black pepper in a small bowl and rubbing over entire surface of brisket. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat (4 to 6 hours for a 4-pound brisket). Towards the end of the smoking time, combine the barbecue sauce and brown sugar in a small bowl and spread on the brisket.
• Just before serving, glaze with honey and serve family style.

SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
• For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
• Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
• For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
• Brush 1/3 cup of the sauce over the surface of the brisket.
• Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.

PEACH-GLAZED BEEF FILETS

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, cook steaks in oil over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine the remaining ingredients; pour over steaks. Cook for 1-2 minutes or until glaze is heated through.

BEEF BRISKET WITH PEACH GLAZE RECIPE - (4.8/5)

Steps:

• RUB: Mix all rub ingredients in a small bowl. Rub brisket all over with spice reb. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing. BRISKET: Preheat oven to 325 degrees. Heat 1 tablespoon of oil in a large wide oven ready pot over high heat. Add brisket, fat sid down. Cook undisturbed until well browned, 5-6 minutes. Turn brisket over and cook until browned about 3 minutes, then remove brisket and transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon of oil. Add onion and garlic and cook stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to the pot, cover and transfer to the oven. Braise until brisket is very tender to the touch but still holds its shape, about 4-1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern of 1/4 inch deep slits spaced 1/2 inch apart. IF DOING AHEAD: Brisket can be made 2 days ahead. Cook as described above, return brisket, fat side up, to the pot with reduced braising liquid, and chill for keeping. To reheat, bring liquid and brisket to a simmer and rewarm brisket before proceeding. GLAZE: Transfer 1/4 cup of braising liquid to a blender. Add jam and burbon and puree until smooth. Season with salt and pepper to taste. Preheat broiler. Put brisket on a broiler pan. Spread 3-4 tablespoons of glaze on top of brisket with the back of a spoon. Broil brisket until browned and glazed, watching carefully to prevent burning 4-5 minutes. As an option: leave brisket in braise liquid, with top above liquid, glaze and then broil. Time should be about the same. Transfer brisket to a cutting board. slice against the grain and transfer to a large platter. Ladle braising liquid over brisket, drizzle remaining glaze on top. The extra braise liquid and glaze may be put on the table for those who desire more.

BRAISED BRISKET WITH BOURBON PEACH GLAZE

Steps:

• Mix all ingredients in a small bowl, rub brisket all over with spice rub, being sure to rub it in thoroughly. Place on a platter, wrap with plastic wrap and refrigerate overnight.
• Remove brisket from the fridge and allow to come to come to room temperature, about 1 1/2 hours for 8lbs. (1 hour for 4).
• Preheat oven to 325°
• Heat 1 tablespoon Vegetable oil in a large heavy bottomed pot or dutch oven (that has a tight-fitting lid) over medium-high heat.
• Add brisket fat side down, and allow to brown undisturbed for 6-8 minutes. Turn brisket over and allow to brown on the opposite side for 5 minutes. Using tongs transfer to a serving platter.
• Reduce heat to medium, add remaining 1 tablespoon of vegetable oil.
• Add onion, celery, carrots, bay leaves, and thyme sprigs, cook stirring frequently for 10 minutes to allow the flavors of the aromatics to begin to release and the tough exteriors to soften.
• Toss in the crushed garlic and chopped plum tomatoes, cook for an additional 2 minutes.
• Add the stock, stout, bourbon, light brown sugar, and soy sauce. Stir and bring to a simmer.
• Place Brisket, fat side up back into the pot.
• Cover the top of the pot with heavy-duty aluminum foil and then with a tight fitting lid.
• Transfer to the preheated oven and cook for about 4-5 hours with an internal temperature reading of 165°-175°F/74°-79°C. Brisket should be tender and still maintain its shape.
• Remove for the pot with a large spatula, set aside on a roasting pan fat side up.
• Strain the braising liquid into a large bowl. Return the liquid to the pot and bring to a simmer, until reduced to about 3 cups (about 15-20 minutes). Preheat the broiler.
• Transfer 1/2 cup of reduced braising liquid to food processor or blender, add preserves and bourbon and blend till smooth, season to taste with Kosher sea salt and fresh cracked black pepper.
• Spoon glaze over the top of the brisket, spreading out evenly. Place the glazed brisket under the broiler, allowing the glaze and fat to darken and crisp about 4-6 minutes. Watching carefully to avoid burning.
• Remove from oven and allow to rest for at least 15 minutes. Transfer the brisket to a cutting board and slice against the grain, transferring to a platter. Ladle some of the braising liquid over the top along with the remaining preserves.

BRAISED BRISKET WITH BOURBON-PEACH GLAZE

Steps:

• 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).

SCOTT'S BEEF BRISKET

Steps:

• Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.

BOURBON & HONEY-GLAZED BRISKET WITH SOURED CREAM & CHIVE MASH

Steps:

• Heat 1 tbsp oil in a large, deep flameproof roasting tin or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over, adding the remaining oil to the pan if needed. Meanwhile, mix the paprika, mustard powder, onion powder, cinnamon, cloves, 2 tbsp sugar, 2 tbsp honey and 2 tbsp of the whiskey in a small bowl with a generous amount of salt and pepper. Lift out the beef and scatter the onions and bay leaves over the base of the dish, pour in 100ml water and put the beef back on top. Brush the spice paste all over the meat. Will keep chilled for up to a day.
• Heat oven to 150C/130C fan/gas 2. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6-7 hrs, turning once or twice during cooking, spooning the juices over the meat and topping up with a splash more water if the bottom of the pan is dry.
• Increase the temperature to 200C/180C fan/gas 6. Toss the carrots with the onions around the beef, season then cover again with the foil. Pierce the potatoes a few times each and place on the shelf below the beef. Cook for a further 45 mins.
• Meanwhile, pour the remaining sugar, whiskey, honey and vinegar into a pan. If there is lots of liquid in the tin, add most of this too (but leave some so the meat doesn't dry out). Season and bubble to make a sticky glaze. Uncover the meat and carrots, brush with the whiskey glaze and cook for another 15 mins until the meat is dark, glossy and very tender, and the carrots and potatoes are soft. Remove from the oven, cover the meat loosely with foil and leave to rest for 15 mins.
• Put the potatoes in a bowl and, when cool enough to handle, use kitchen scissors to cut them into pieces - you want to keep the skin in the mash for extra flavour but any big bits will be chewy so try to break it down as much as possible with the scissors, then mash well with a potato masher. Add the soured cream, butter, milk and most of the chives, season really well and mash again. Transfer to a bowl and top with a knob of butter and the remaining chives. To serve, either cut into thick, tender slices or shred the meat with two forks, discarding any string as you go. Serve with the mash, carrots and onions and spoon over the juices. Watch our video on how to tie a butcher's knot.

APPLE-GLAZED BEEF BRISKET

Steps:

• In a large skillet, brown meat in oil on both sides; drain. Add the onion, garlic, whole cloves and water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. Drain and discard pan juices. Cover and refrigerate meat for at least 2 hours., In a saucepan, combine the apple jelly, wine or juice, green onion, mustard, salt, pepper and curry powder. Cook and stir until jelly is melted. Place meat in a greased foil-lined 11x7-in. baking dish. Pour half of sauce over meat. Bake, uncovered, at 325° for 25-30 minutes or until meat is heated through and glazed, basting several times Serve with remaining sauce.