Shredded Brisket with Bourbon Espresso Glaze

Beef Brisket w/Bourbon Espresso Glaze

Slow cooker season is quickly coming to an close so I’ve been getting some good use out of it lately.  I can’t wait to put it away for the summer and get back outside grilling!  Don’t worry little guy, you’re not going into complete hibernation, I’ll be pulling you out a few times for pulled pork or shredded chicken.

I tend to feel a little less crazed in the morning so it’s easier for me to set aside some time for chopping & prepping.  It’s so nice for dinner time to arrive and you have an amazing meal waiting for you in the slow cooker.  Isn’t there something so soothing about prepping for a meal?  Cutting vegetables and working my way through the kitchen is almost a sort of meditation for me.  I allow my mind to completely focus on the task at hand and I’m able to push all of the stressful thoughts out of my head.

Brisket with Bourbon Espresso Glaze

I have such great memories of our vacation to Lake Champlain last summer so whenever I pull out this vinegar it brings back memories of biking into town and walking along Church street on a gorgeous summer evening.  We wandered into an olive oil shop and ended up taste testing a bunch of AMAZING vinegars & oils from Saratoga Olive Oil Co.

I’m guessing that most people do not have access to an amazing espresso vinegar like this so I did a little taste-testing and altered the recipe to use instant espresso powder and balsamic vinegar which will result in a similar taste.

Brisket with Bourbon Espresso Glaze

You’ll notice that the recipe for the sauce contains ketchup which is not something I normally cook with but we got this great spicy ketchup recently that has a limited ingredient list and no high fructose corn syrup.  Feel free to use whatever you have in hand or a mixture of some tomato paste and a little sugar.

SpicyKetchup

I decided to serve this over some sweet potato cakes.  I didn’t write down the recipe but I basically steamed sweet potatoes, mashed them, added an egg, some almond flour, spices and some onions from the brisket liquid and then cooked them on a skillet until nicely browned on each side.

Brisket with Bourbon Espresso Glaze

If you don’t have bourbon on hand but like to cook with it occasionally, don’t forget you can always buy the little bottles they have by the counter.  I always used to forget about that and I have a liquor cabinet full of liqueurs that I bought only for recipes.

Hope you enjoy this as much as we did!!

Slow Cooker Beef Brisket with Bourbon Espresso Glaze

Meal type Main Dish
Misc Serve Hot

Ingredients

Brisket

  • 1.5lb beef brisket (trimmed of fat)
  • 1 medium onion (sliced)
  • 4 cloves garlic (chopped)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons bourbon
  • 1 teaspoon instant espresso powder

Sauce

  • 1 teaspoon olive oil
  • 1 medium shallot
  • 2 tablespoons ketchup
  • 2 tablespoons balsamic vinegar
  • 1/4 cup bourbon
  • 1 teaspoon instant espresso powder
  • 2 teaspoons maple syrup
  • 2 teaspoons worcestershire sauce

Directions

1. Place the onion and garlic in a single layer at the bottom of the slow cooker. Season brisket with salt & pepper and place on top of the onion layer. Stir together vinegar, bourbon and espresso powder. Pour over brisket, cover and set to cook on low for 8 hours.
2. Add olive oil to a medium sauce pan and sauté shallot for about 5 minutes. Add remaining sauce ingredients and bring to a slow simmer.
3. When the brisket is done, remove and shred using two forks. Add a little bit of the leftover liquid to the meat to keep moist.
4. Serve shredded brisket covered with bourbon espresso glaze.

 

 

 

 

3 Responses to Shredded Brisket with Bourbon Espresso Glaze

  1. Yum Mai-Lis, yum. I feel the same way you do. Chopping veggies is my stress reliever.

  2. This sounds absolutely delicious. I usually use a porter or stout anytime I braise meat, but I love the idea of using bourbon. I have added espresso powder before too and will sometimes add a little bit of dark chocolate right at the end. I’ll definitely give your recipe a go before the days get too warm for these types of meals :)

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