Main Dishes
Oven-Roasted Beef Brisket with Bourbon Peach Glaze
Oven-Roasted Beef Brisket with Bourbon Peach Glaze is coated in a rub, oven roasted until tender and then glazed with
- Serves 8
- Prep 10 minutes
- Cook 4 hours
- Total 4 hours
I love this Oven-Roasted Beef Brisket with Bourbon Peach Glaze every bit as much as this Oven-Roasted Barbecued Brisket which is one of the most popular recipes on Hebeli.
What You’ll Need
You’ll need about a 4-pound brisket for this recipe. It gets coated in a rub made from Ancho chili powder, garlic powder, onion powder, dry mustard, sugar, salt and pepper plus a crushed bay leaf.
Reader Comment
Cody says “So delicious! Made it for a catering job and my employee Christmas party. It was a big hit.” ⭐⭐⭐⭐⭐
How To Make
Place the beef brisket in a roasting pan fat side up. A 9×13-inch pan works well. You don’t want the pan too much bigger than the brisket. You do want to use a metal pan rather than a glass pan because you will broil it at the end.
Roast at 350 degrees for one hour. Then add 2 cups beef broth and 1 cup water. Cover tightly with aluminum foil and roast at 300 degrees for 3 to 3 1/2 hours. You will know it is done when it slices easily.
Make a simple glaze from peach preserves, bourbon, cayenne pepper and some of the braising liquid.
Take a knife and cut a crosshatch pattern in the fat. You may want the brisket to cool for a few minutes first. Brush the glaze on and broil until crispy and brown. Then slice and serve! This is one of the tastiest briskets you will ever eat!
Pin this now to find it later
Serve Oven-Roasted Beef Brisket with Bourbon Peach Glaze With
- Southern Potato Salad
- Creamy Mac and Cheese
- Spicy Collard Greens
- Hush Puppies
- Buttermilk Coleslaw
- Marinated Cucumber, Tomato, and Onion Salad
Originally posted June 20, 2018.
Recipe
Oven Roasted Beef Brisket with Bourbon Peach Galze
Oven-Roasted Beef Brisket with Bourbon Peach Glaze is coated in a rub, oven roasted until tender and then glazed with a deliciously sweet and a little spicy Peach Bourbon Glaze.
- Serves 8
- Prep 10 minutes
- Cook 4 hours
- Total 4 hours
Ingredients
- 2 tablespoons Ancho chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 tablespoon pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 crushed bay leaf
- 1 (4-pound) beef brisket
- 2 cups beef broth
- 1 cup water
Glaze
- 1 cup peach preserves
- 1/2 cup braising liquid
- 2 tablespoons bourbon
- 1/4 teaspoon cayenne pepper
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Combine chili powder, garlic powder, onion powder, pepper, salt, dry mustard, and bay leaf. Sprinkle over brisket and rub into all sides.
- 3
Place fat side up in a roasting pan and roast uncovered for 1 hour.
- 4
Reduce oven temperature to 300 degrees. Pour beef broth into pan. Add enough water to bring the liquid level halfway up the brisket. Cover tightly with aluminum foil and place back in the oven for 3 to 3 1/2 hours.
- 5
Make glaze. Combine peach preserves, 1/2 cup of liquid from roasting pan, bourbon, and cayenne in a small saucepan. Bring to a boil and continue boiling, stirring occasionally, until reduced by half.
- 6
With a knife, cut carefully and gently cut through fat on top of brisket at 1-inch intervals. Cut in a second set of lines to make a crosshatch pattern. This will help trap the glaze.
- 7
Brush about 2 tablespoons of glaze on the brisket. Broil until the top gets golden and a little crispy, watching it carefully. Serve with additional glaze.
Nutrition
- Calories505 kcal
- Carbohydrates34 g
- Protein49 g
- Fat17 g
- Saturated Fat6 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat8 g
- Cholesterol141 mg
- Sodium1033 mg
- Potassium889 mg
- Fiber2 g
- Sugar22 g
- Vitamin A631 IU
- Vitamin C4 mg
- Calcium41 mg
- Iron5 mg
