Recipe: Honey Bourbon Braised Brisket

Serves 12 guests (based on a 12-15 lb. brisket)
Prep time – 30 minutes trimming & seasoning + 6 hours marinating
Stoves & Oven Cook time: 6 hours cooking and braising

Ingredients for Brisket & Dry Rub:
12–15-pound beef brisket, trimmed – ask the Kroger butcher to trim it for you, he won’t charge you for the removed fat … Rub -Combine the following in a small bowl: 4 teaspoons garlic powder, 4 tablespoons paprika, 4 tablespoon onion powder, 2 tablespoons kosher salt, 4 tablespoons coarse, ground black pepper, 1 teaspoon cayenne pepper, 1 teaspoon of thyme leaves, ½ teaspoon oregano leaves, 6 bay leaves, French Grainy mustard and EVOO to coat the brisket Injection – 1 cup beef broth, ½ cup Woodford Reserve Bourbon, ¼ cup brown sugar, ¼ cup soy sauce, Salt and black pepper to taste, Honey Bourbon Glaze – ½ cup Woodford Reserve Bourbon, ½ cup honey, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons Israeli Sillan, 1 tablespoon Worcestershire sauce, 2 teaspoon onion powder, 2 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon kosher salt, or to taste.

Directions:
Trim the brisket, thinning the fat cap to about ½ inch. Mix/whisk all injection ingredients, inject the mixture into the brisket. Rub the brisket with mustard or olive oil. Evenly coat the brisket with the dry rub. Wrap the brisket in plastic wrap and refrigerate for 6 hours or overnight. Next day…. Sear the marinated brisket in a large nonstick pan until golden-brown with sliced onions. Wrap the brisket with all the juices from the pan and place it in a large roasting pan in a convection oven on 350°F for about 2 hours. When the brisket reaches 165°F, remove it from the oven and double wrap it in aluminum foil. You can also add beef broth to the foil packet before sealing. Return the wrapped brisket to the oven. Continue cooking the brisket at 225°F until the internal temperature reaches 200°F. In a saucepan, combine all glaze ingredients and simmer for 10-15 minutes. Once the brisket reaches the target temperature, remove it from the oven and let it rest, wrapped, for 2 hours. Slice against the grain, place back in a roasting pan and cover halfway with all the juices and remaining glaze, add more beef broth. Cover the pan with parchment paper and foil. I like to drop on top some dried dates and figs as a surprise … Braze for another 2-3 hours at 250°F to make it soft, juicy and tender, check the level of the juices from time. Serving – place brisket slices on a large serving deep tray. Drizzle on top of the brisket slices warm honey bourbon glaze from the roasting pan and serve. I like to add on top and around chopped peach compote or pomegranate seeds and garnish with fresh chopped Italian parsley. CHAG SAMEACH & SHANNA TOVA!