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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!

Bourbon Braised Brisket


 

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. 

Bourbon Braised Brisket

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
Bourbon Braised Brisket
5 from 13 votes

Bourbon Braised Brisket

Prep: 15 minutes
Cook: 3 hours
Total: 3 hours 15 minutes
Servings: 8
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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

Calories: 472kcal, Carbohydrates: 13g, Protein: 48g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 141mg, Sodium: 1806mg, Potassium: 875mg, Fiber: 1g, Sugar: 8g, Vitamin A: 383IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass
Servings: 8
Calories: 472
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Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Get to know Alex

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5 from 13 votes (2 ratings without comment)

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33 Comments

  1. 5 stars
    Dear lord, this recipe is insanely good! I’m rather speechless. I cook A LOT. This is top 5 all time dare I say!?!? I only had a rare, aged bourbon. Subbed more beef stock and a healthy pour of some backyard made maple syrup (I live in NH) instead. Just WOW.

    Reply

  2. We didn’t have any bourbon, so we substituted the bourbon with chicken broth. The brisket was super tender and the sauce was soooo delicious! You are our ‘baseline’ / go-to whenever we want to try something new.

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  4. 5 stars
    This was DELICIOUS! Whole family raved about it. Said it was restaurant worthy! Daughter dais she could drink the sauce! Will definitely be making again and no one needs to know how easy it was. Thank you!

    Reply

  5. This is the best brisket I’ve ever had! I made it for a group of friends and family to celebrate Easter! Everyone raved about it!

    Reply

  6. Is there another cut of beef I could use for this recipe? None of my local grocers will sell me 4 lbs of brisket- only to whole thing. Could I use a chick roast instead? Thanks in advance 😊

    Reply

  9. This is so delicious, I’ve made it several times and it’s perfect every time. My son request it at least once a month and we can make sliders for days after. The sauce in unbelievable, all of Alex’s sauces are spot on. This will be a family recipe for years to come.

    Reply