Braised Brisket with Bourbon-Peach Glaze

Ingredients

• 1 tablespoon balsamic vinegar 
• 4 cups beef broth 
• 1 teaspoon pepper black freshly ground
• 2 teaspoons bourbon 
• 1 large carrots chopped
• 3  celery stalks chopped
• 4 pound flat-cut brisket with 1/3" top layer of fat trimmed
• 3  garlic cloves smashed
• 2 tablespoons grapeseed oil divided
• 0.1 teaspoon ground cinnamon 
• 0.5 cup peach jam 
• 1 tablespoon kosher salt 
• 10 servings kosher salt and pepper black freshly ground
• 0.3 cup brown sugar light packed ()
• 0.8 cup onion chopped
• 2  plum tomatoes cored chopped
• 0.3 teaspoon paprika smoked
• 0.3 cup soya sauce 
• 12 ounce porter 
• 6 large sprigs thyme leaves 

Equipment

• bowl
• ladle
• oven
• pot
• blender
• broiler
• spatula
• tongs
• cutting board

Directions

1. Mix all ingredients in a small bowl.
2. Rub brisket all over with spicerub. Cover and chill for at least 2 hours orovernight.
3. Let stand at room temperaturefor 1 hour before continuing.
4. Preheat oven to 325°F.
5. Heat 1 tablespoon oil ina large wide pot over high heat.
6. Add brisket,fat side down. Cook undisturbed until wellbrowned, 5–6 minutes. Turn brisket overand cook until browned, about 3 minutes.Using tongs, transfer to a plate. Reduceheat to medium and add remaining 1 tablespoonoil.
7. Add onion and garlic. Cook, stirringoccasionally, until onion is slightly golden,about 5 minutes.
8. Add broth and all remainingingredients. Bring liquid to a simmer. Returnbrisket to pot. Cover and transfer to oven.
9. Braise until brisket is very tender tothe touch but still holds its shape, about4 1/2 hours. Using a large spatula, transferbrisket, fat side up, to a large plate. Strainbraising liquid into a large bowl. Returnliquid to pot, bring to a simmer, and cookuntil reduced to 2 cups, about 15 minutes.Score fat side of brisket by cutting a crosshatchpattern of 1/4"-deep slits spaced 1/2"apart. Return brisket, fat side up, to pot withreduced braising liquid. DO AHEAD: Brisketcan be made 2 days ahead. Return brisket topot, cover, and chill. Bring to a simmer andrewarm brisket before proceeding.
10. Transfer 1/4 cup braising liquid toa blender.
11. Add jam and bourbon and puréeuntil smooth. Season with salt and pepper.
12. Preheat broiler.
13. Spread 3–4 tablespoons glazeon top of brisket with the back of a spoon.Broil brisket in pot until browned and glazed,watching carefully to prevent burning, 4–5minutes.
14. Transfer brisket to a cutting board. Sliceagainst the grain and transfer to a largeplatter. Ladle braising liquid over.
15. Drizzleremaining glaze on top.