Text 32360, 100 rader
Skriven 2013-01-07 06:15:46 av Dave Drum (1:261/38)
Ärende: Gourmet 1317
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Brisket w/Bourbon-Peach Glaze
 Categories: Beef, Beer, Booze, Fruits, Rubs
      Yield: 4 Servings

MMMMM----------------------------RUB---------------------------------
      1 tb + 1 ts salt
      1 ts Fresh ground pepper
    1/4 ts Smoked paprika
    1/8 ts Ground cinnamon

MMMMM--------------------------BRISKET-------------------------------
      4 lb Trimmed flat-cut brisket;
           - w/about 1/3" top layer of
           - fat
      2 tb Grapeseed oil; divided
    3/4 c  Chopped onion
      3 cl Garlic; smashed
      4 c  Beef broth
     12 oz Bottle stout
    3/4 c  Bourbon
    1/4 c  (packed) light brown sugar
    1/4 c  Soy sauce
      6 lg Sprigs thyme
      3    Celery ribs; chopped
      2    Plum tomatoes; cored,
           - chopped
      1 lg Carrot; chopped
      1 tb Balsamic vinegar

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Peach jam or preserves
      2 ts Bourbon
           Salt & fresh ground pepper

  Ingredient info: Smoked paprika can be found at most
  supermarkets, at specialty foods stores, and at
  latienda.com.

  For rub: Mix all ingredients in a small bowl.

  For brisket: Rub brisket all over with spice rub. Cover
  and chill for at least 2 hours or overnight. Let stand at
  room temperature for 1 hour before continuing.

  Preheat oven to 325øF/160øC. Heat 1 tablespoon oil in a
  large wide pot over high heat. Add brisket, fat side down.
  Cook undisturbed until well browned, 5-6 minutes. Turn
  brisket over and cook until browned, about 3 minutes.
  Using tongs, transfer to a plate. Reduce heat to medium
  and add remaining 1 tablespoon oil. Add onion and garlic.
  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
  pot. Cover and transfer to 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"-deep slits spaced 1/2" apart.
  Return brisket, fat side up, to pot with reduced braising
  liquid.

  DO AHEAD: Brisket can be made 2 days ahead. Return brisket
  to pot, cover, and chill. Bring to a simmer and rewarm
  brisket before proceeding.

  For glaze: Transfer 1/4 cup braising liquid to a blender.
  Add jam and bourbon and purée until smooth. Season with
  salt and pepper.

  Preheat broiler. Spread 3-4 tablespoons glaze on top of
  brisket with the back of a spoon. Broil brisket in pot
  until browned and glazed, watching carefully to prevent
  burning, 4-5 minutes.

  Transfer brisket to a cutting board. Slice against the
  grain and transfer to a large platter. Ladle braising
  liquid over. Drizzle remaining glaze on top.

  by Ed Lee; 610 Magnolia, Louisville, NC

  Bon Appétit | February 2012

  Yield: Makes 8 to 10 servings

  MM Format by Dave Drum - 12 February 2012

  Uncle Dirty Dave's Archives

MMMMM

... "As soon as the rain stops, we'll break camp", said Tom intently.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)