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Easy Peach-glazed Braised Beef Brisket

by Lisa K. on Fri, August 18, 2017

Beef briskets are expensive to buy. But if you make your own, it can be surprisingly much cheaper. So we created an easy recipe (inspired by Edward Lee) for a tender, juicy, sticky, sweet, savoury and melts in your mouth beef brisket for you to make. All you need is time and a good pot. Any kind really. If you get your brisket frozen, it will cost 20-30% less than a chilled one. But make sure to defrost in fridge for at least 24 hours. A small tradeoff for a huge saving, right? Go on… make it this weekend.. just for the fun of it.

Mix, Pat, Marinate, Cook, Serve. Easy!

Serves 6 - 8 people

Do not be tempted to trim off most of the fat on the brisket. The fat contributes flavour and keeps the brisket moist and juicy.

Use a cast iron or a heavy based pot to cook the brisket. It holds the temperature well and doesn’t dry up the braising liquid too fast. No oven? Don't worry... wrap the brisket in aluminium foil, use any pot and put over stove. Good enough!

Foodster's Verdict

Easy Peach-glazed Braised Beef Brisket

Difficulty

  • Preparation
    20minutes
  • Total
    3hour 20minutes
INGREDIENTS
    Rub
    1 tbsp. salt
    1 tsp. grounded black pepper
    ¼ tsp. smoked paprika powder
    1/8 tsp. cinnamon powder

    Brisket
    1.5 – 1.8kg beef brisket
    2 tbsp. olive oil
    2 red onion, chopped
    6 cloves garlic, smashed
    2 cups beef broth
    1 cup BBQ sauce
    ½ cup tomato passata
    ¼ cup gula Melaka
    2 tbsp. soy sauce
    6 sprigs thyme
    2 ripe tomatoes, quartered
    2 carrots, chopped
    2 tbsp. balsamic vinegar

    Glaze
    3 tbsp. peach jam
    2 tsp. Worcestershire sauce (Lea & Pearins)
    Salt & grounded black pepper

METHOD

1. Mix all the ingredients together in a small bowl.

2. Pat beef brisket dry. Trim off some of the fat if it is too thick. Leave about 1/3” of fat on.

3. Marinate the beef for 4 hours in the fridge, or at least overnight.

4. Preheat oven to 180°. Heat olive oil in a cast iron pot and sear the brisket fat side down until well browned, this should take about 5 minutes.

5. Flip the brisket over and sear the other side until well-browned as well.

6. Throw in the chopped onions and garlic at the sides and sauté until golden brown. Add in beef broth and the rest of the ingredients for the brisket.

7. Bring the liquid to a simmer and return the brisket to the pot. Cover with a lid and transfer to oven. Braise for 3 hours, or until the brisket is tender, but still holds its shape.

8. Once the beef is tender, carefully remove from the pot and skim off excess fat from the pot. Remove the carrots and other chunky vege and set it aside, you can serve it if you wish. Leave the thick sauce in the pot.

9. Turn the oven to grill mode. Time to make the glaze. Put in the 3 ingredients for the glaze into the same pot and bring it to a simmer. Reduce until thick and sticky. If the sauce left in the pot is more than two cups, add more jam or Lea & Perrins to taste.

10. Score the fat on the brisket and put it back into the pot. Bathe the brisket with the thick sticky sauce and broil it until browned and glazed.

11. Keep an eye on it to make sure the brisket doesn’t burn.

12. Serve the brisket with the sauce with your favourite accompaniment.



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