Bourbon Braised Brisket
Servings: 8 people
Ingredients
- ~4 lb beef brisket, untrimmed/flat-cut
- 4 tsp kosher salt
- 2 tsp freshly cracked black pepper
- 1 tsp ground mustard powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp avocado oil
- 1/2 cup TX Whiskey Bourbon
- 3/4 cup ketchup
- 1/4 cup coconut aminos (soy sauce works as well)
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 2 tbsp coconut sugar (or brown sugar)
- 1 tbsp dijon mustard
- 1/2 cup beef broth
- 1 small onion, thinly sliced
Instructions
- Preheat oven to 300 degrees.
- In a bowl, mix salt, pepper, ground mustard, cumin, smoked paprika, chili powder and cayenne to create your rub.
- Using paper towels, pat dry brisket. Cut brisket in half, to create two large pieces about 2 lbs each. Using your hands, evenly coat both sides of brisket with your rub mixture.
- Heat a heavy-bottomed and oven-safe pot, or dutch oven, over medium-high heat with avocado oil. Add brisket and sear on both sides until golden-brown crust forms, about 4-5 minutes per side. You may need to do this in two batches.
- While brisket is searing, in a medium-sized bowl combine the bourbon, ketchup, coconut aminos, apple cider vinegar, garlic, sugar, dijon mustard and beef broth. Whisk until well-combined and set aside until beef is done searing.
- Set browned brisket aside and turn off the heat. Pour sauce into a dutch oven, breaking up any brown bits at bottom of the pan. Nestle brisket into the sauce.
- Top with sliced onion and cover with a lid. Transfer into the pre-heated oven and bake until brisket is cooked through, about 3-3.5 hours. The meat should be fork-tender when ready.
- Slice and serve the brisket on a large platter. Drizzle a little of the sauce from the pot over the brisket, and serve the sauce in a bowl on the side for guests to add more as desired!