Spice Rub
4 t kosher salt
1 t freshly ground black pepper
¼ t smoked paprika
1/8 t ground cinnamon
Brisket
1 4-pound trimmed flat-cut brisket with about 1/3” top layer of fat
2 T vegetable oil, divided
1 onion, chopped
3 large garlic cloves, smashed
4 c beef broth
1 12 oz bottle stout (we used Guinness)
¾ c bourbon
¼ c light brown sugar
¼ c soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2 campari or plum tomatoes, cored, chopped
1 large carrot, chopped
1 T balsamic vinegar
Glaze
½ c Emily G’s Datil Peach Marmalade
2 t bourbon
kosher salt and freshly ground black pepper
Mix all the spice rub ingredients in a small bowl then rub all over the brisket. Cover and chill for at least 2 hours or, even better, overnight. Let stand at room temperature for 1 hour before continuing.
Preheat oven to 325°. Heat 1 tablespoon oil in a large, wide, oven-safe pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5–6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
Braise until brisket is very tender to the touch but still holds its shape, about 4½ hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. (Note: Depending on how much the liquid reduced on its own during braising, you may not need to reduce any further.) Score fat side of brisket by cutting a cross-hatch pattern of ¼"-deep slits spaced ½” apart. Return brisket, fat side up, to pot with reduced braising liquid.
Glaze
Transfer ¼ cup braising liquid to a blender. Add marmalade and bourbon and purée until smooth. Season with salt and pepper. Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4–5 minutes. Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.
Contributed by Lyndsey Pearson