This brisket recipe with a sweet and savory bourbon peach glaze cooks over night in a sous vide water bath and promises to deliver an explosion of flavor.
- 4 pounds beef brisket
- 6 slices thick cut bacon, chopped
- 3 tablespoons butter (for searing)
- 1 tablespoon olive oil (for searing)
- 2 teaspoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon of coarse ground pepper
- 1 tablespoon kosher salt
Bourbon Peach Glaze
- Cooked, rendered bacon
- 1 large shallot, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 medium garlic cloves, minced
- 1 cup peach preserve
- 2 tablespoons fresh thyme, chopped
- ¾ cup bourbon
- Salt and pepper to taste
- Fill your sous vide water bath with water and preheat to 134°F (56.5°C).
- In a skillet over medium heat, cook the bacon until crisp. Drain the fat and set aside to cool.
- In a medium bowl, mix together the dry rub ingredients. Coat the brisket with the rub before placing into a 1-gallon vacuum pouch and vacuum sealing.
- Submerge the pouch completely in the water bath and cook for 24 hours.
- To create the glaze, add the butter, olive oil, garlic, and shallot to a saucepan over low heat, sautéing for 5 minutes. Add all remaining ingredients, excluding the bourbon, and allow to thicken for 10 minutes. Add the bourbon and simmer for another 5 minutes. Season with salt and pepper before reducing the heat to serve.
- Once cooked, remove the brisket from the vacuum pouch and pat dry with a paper towel.
- In a skillet over high heat, melt butter and add olive oil. Sear the brisket for 30 seconds on each side.
- Slice the brisket and top with the bourbon glaze. Serve with roasted root vegetables.