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Beef Brisket with Roasted Corn Salsa

Beef Brisket with Roasted Corn Salsa Related:   Chanukah, gluten-free, kid-friendly, meat, North America, Rosh Hashanah, Shabbat, Sukkot, Yom Kippur

Prep time: 15 minutes

Cook time: 4 hours

Yield: 4–6 servings

When you add peaches and bourbon to brisket and serve it with roasted corn salsa, it becomes… well, probably not the brisket you’re used to. At Tyber Creek, this brisket is roasted in the wood oven, but you can, of course, make it in your regular oven at home.


  • Brisket
  • 3½ pounds beef brisket
  • Maldon sea salt and cracked black pepper
  • 3 tablespoons canola oil
  • ¼ cup bourbon
  • 3 cups chicken stock
  • 2 peaches, peeled and sliced
  • Fresh thyme
  • 1 tablespoon piment d'espelette
  • ¼ cup sliced garlic
  • ¼ cup julienned red onion
  • Roasted Corn Salsa
  • 2 ears corn, roasted and kernels sliced off stalk
  • 1 cup heirloom cherry tomatoes, quartered
  • 1 serrano chile, seeded and finely diced
  • Juice of ½ lemon
  • ¼ cup olive oil
  • Maldon sea salt and cracked black pepper


  • Preheat oven to 350 degrees. Season brisket generously with salt and pepper. Heat canola oil in a heavy roasting pan over medium heat. Brown brisket in oil 5 minutes on each side. Add all additional ingredients to the pan. Cover with foil and roast in the oven 4 hours.
  • Combine all salsa ingredients and refrigerate until 30 minutes before serving. To serve, slice brisket against the grain, and top with juice from pan and roasted corn salsa.

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