Braised Brisket with Bourbon-Peach Glaze

INGREDIENTS

• 3 garlic cloves, smashed
• 1 large carrot, chopped
• 3/4 cup bourbon
• 1 12-ounce bottle stout
• 3 celery stalks, chopped
• Kosher salt and freshly ground black pepper
• 2 teaspoons bourbon
• 1/4 teaspoon smoked paprika
• 3/4 cup chopped onion
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat
• 1/8 teaspoon ground cinnamon
• 1/2 cup peach jam or preserves
• 4 cups beef broth
• 1/4 cup soy sauce
• 1/4 cup (packed) light brown sugar
• 2 tablespoons grapeseed oil, divided
• 1 teaspoon freshly ground black pepper
• 2 plum tomatoes, cored, chopped
• 1 tablespoon balsamic vinegar
• 6 large sprigs thyme