Sweet bourbon flavor, Texas seasoned rub and slow braising make for a delicious brisket that everyone will enjoy. Use our Bourbon Braised Brisket recipe to make a dinner that’s ready to serve with campfire potatoes and freshly grilled sweet corn!
- 4 lb Leahy’s Angus Beef Brisket Flat
- 1 Onion (chopped)
- 3 clove Garlic (minced)
- 2 stalk Celery Stalks (chopped)
- 1 Tomato (diced)
- 1 Carrot (diced)
- 3 sprig Thyme
- 2 cup Beef Broth
- .5 cup Russell’s Reserve Kentucky 10 Year Bourbon
- .125 cup Brown Sugar
- .125 cup Soy Sauce
- Texas Butt Rub
- 2 Tbsp Olive Oil
- 1 Tbsp Balsamic Vinegar
Rub the brisket with Texas Butt Rub all over, wrap it in plastic wrap, and let it sit overnight in your refrigerator.
In a large pan, add olive oil and heat to a medium heat. Add garlic & onion to the pan and sauté for 3 minutes.
In that same pan, add your brisket and sear on all sides.
Remove brisket from the pan and place in an oven safe baking pan, and add remaining ingredients.
Cover the baking pan with lid or aluminum foil
Preheat oven to 350F
Braise the brisket for about 4-4 1/2 hours, until the meat is very tender but still holds its shape, and hasn’t become mushy.
Slice the brisket, pour remaining juice on top & enjoy!