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. It’s the perfect flavor combination for a summer BBQ or picnic.
I love this brisket every bit as much as this Oven-Roasted Barbecued Brisket which is one of the most popular recipes on Spicy Southern Kitchen.
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.
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!
Serve Oven-Roasted Brisket with Bourbon-Peach Glaze with:
- 1 cup peach preserves
- 1/2 cup braising liquid
- 2 tablespoons bourbon
- 1/4 teaspoon cayenne pepper
- Preheat oven to 350 degrees.
- Combine chili powder, garlic powder, onion powder, pepper, salt, dry mustard, and bay leaf. Sprinkle over brisket and rub into all sides.
- Place fat side up in a roasting pan and roast uncovered for 1 hour.
- 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.
- 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.
- 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.
- 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.
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