Braised Brisket with Bourbon-Peach Glaze
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana. INGREDIENTS: Rub 1 tablespoon plus 1 teaspoon kosher salt 1 teaspoon freshly floor black pepper 1/4 teaspoon smoked paprika 1/8 teaspoon floor cinnamon Brisket 1 4-pound trimmed flat-cut brisket with about 1/3' best layer of fat 2 tablespoons grapeseed oil, divided 3/4 cup chopped onion 3 garlic cloves, smashed 4 cups red meat broth 1 12-ounce bottle stout 3/4 cup bourbon 1/4 cup (packed) faded brown sugar 1/4 cup soy sauce 6 enormous sprigs thyme 3 celery stalks, chopped 2 plum tomatoes, cored, chopped 1 enormous carrot, chopped 1 tablespoon balsamic vinegar Glaze 1/2 cup peach jam or preserves 2 teaspoons bourbon Koshe...