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If you’re wondering what to make for the holidays this year, this Bourbon Braised Brisket is perfect for impressing a crowd!
It’s a time to gather around the table with the ones you love, sharing and feasting. It’s a time to celebrate and have fun, and it’s a time to reflect on the year and be grateful.
Here is an absolutely fantastic brisket recipe to gather around the table. This Bourbon Braised Brisket is browned, then braised in the oven in a lovely bourbon-infused sauce. The result? Fork tender brisket and the most magical and flavorful sauce (that comes out perfectly reduced without having to go back onto the stove!) You won’t believe how good the sauce is.
Why add bourbon to this recipe? Well, TX Whiskey Bourbon is bold with notes of maple and brown sugar that when cooked down, it really enhances the flavor of the sauce and gives it a fantastic flavor that you’ve never had in a holiday brisket before! (That said, any brand of bourbon will work!)
Seriously, it’s just incredible and a dish that everyone at the table will gobble up. The other great thing about it is that it really will pair well with any side dish! Try with this big holiday salad, and my Texas-Style Mac and Cheese!
Bourbon Braised Brisket
Ingredients
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground mustard
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1½ teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 pounds beef brisket, untrimmed/flat-cut
- 2 tablespoons avocado oil
- 1/2 cup bourbon, such as TX Whiskey
- 3/4 cup ketchup
- 1/4 cup coconut aminos (soy sauce works as well)
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 2 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon Dijon mustard
- 1/2 cup beef broth
- 1 small yellow onion, thinly sliced
Instructions
- Preheat the oven to 300℉.
- In a small mixing bowl, combine the salt, pepper, ground mustard, cumin, smoked paprika, chili powder, and cayenne.
- Using paper towels, pat dry brisket. Cut the brisket in half to create two large pieces. Using your hands, evenly coat both sides of brisket with the spice mixture.
- Heat the oil in a heavy-bottomed and oven-safe pot or Dutch oven over medium-high heat. Working in batches as needed, add the brisket and sear on both sides until golden-brown crust forms, 4 to 5 minutes per side.
- Meanwhile, in a medium-sized bowl, combine the bourbon, ketchup, coconut aminos, apple cider vinegar, garlic, sugar, Dijon mustard, and beef broth. Set aside.
- Transfer the seared brisket to a separate plate and turn off the heat. Pour THE sauce into the pot and stir, scraping up any browned bits from the bottom of the pot. Nestle the brisket back into the sauce.
- Add the sliced onions and cover with a lid. Transfer to the oven and bake until brisket is cooked through and fork-tender, 3 to 3½ hours.
- Slice and serve the brisket on a large platter. Drizzle a little of the sauce from the pot over the brisket and serve the remaining sauce in a bowl on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there a way to cook this lower and slower in my dutch oven vs 300 for 3-3.5 hours?