4-6 lb. Brisket of beef
2 T. extra virgin olive oil
1 Carrot, minced
1 Celery stalk, minced
1 Onion, minced
1 cup Jim Beam
1 7 oz. Can chilpotle peppers, well drained and pureed
1 t. Tomato powder
1 /2 t. Smoked paprika
1 /4 t. Allspice
1 /4 t. Cayenne pepper
Kosher salt and pepper to taste
In a hot braising pan over medium high heat, sear the brisket for 3 or 4 minutes on each side, remove from the pan and set aside.
Reduce heat to medium low add oil, carrot, celery and onion, saute'
until onion is translucent. Remove from heat, add bourbon and deglaze the pan.
Mix all remaining ingredients together, taste and adjust seasoning as needed.
Brush pepper mixture first on the lean side of the brisket, set it in the pan on top of the vegetables, then brush the rest of the brisket with the pepper paste.
Cover the pan with heavy duty foil, then the pans lid, fold the foil down the sides and around the handles of the pan.
Place brisket in a cold oven, close the door and set the heat to 225° F, cook for 5 hours.
Take the pan from the oven to the cooktop, remove brisket to a plate, cover with foil.
Pour pan juice through a sieve into a heat proof measuring cup, remove as much of the fat as possible before returning the juice to the pan, cook over medium heat until reduced by half.
Slice brisket against the grain and serve with the pan sauce.
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