Ingredients
The following ingredients have 4 Servings
- 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
- 1 cup peach preserves
- 1/2 cup braising liquid
- 2 tablespoons bourbon
- 1/4 teaspoon cayenne pepper
Instruction
- 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.
