Garlic Honey Brisket
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Garlic Honey Brisket
Times
- Prep Time : 10 + 24 hours chill time min
- Cook Time : 3 hour, 15 min
- Ready Time : 3 hour, 25 min
Servings
Ingredients
- 1 cup honey
- ½ cup mustard
- 8 cloves garlic, minced
- 4 tablespoons orange juice
- 1 tablespoon lemon juice
- ½ teaspoon red chili flakes
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- fresh ground pepper
- 1 brisket (4-pound)
- 2 tablespoons olive oil
- ½ teaspoon all-purpose flour
Directions
Combine honey, mustard, garlic, orange juice, lemon juice, chili flakes, thyme, salt and pepper in a medium bowl, whisking to blend well. Place the brisket in a sealable plastic bag. Add the marinade, seal, and refrigerate at least 1 hour or up to 24 hours.
Remove brisket from refrigerator and allow to come to room temperature.
Preheat the oven to 350° F.
Heat olive oil in a Dutch oven over medium heat. Remove brisket from marinade (reserve marinade) and sear brisket, 5 minutes per side or until nicely browned. Pour marinade from plastic bag over brisket, cover and place in the oven for 2 hours. Remove lid and continue to cook for an additional 30 minutes to 1 hour or until tender. Remove brisket to a cutting board and let rest at least 15 minutes before slicing against the grain.
Return Dutch oven to stove top and bring remaining liquid to a simmer. Whisk in flour and simmer 3 to 5 minutes, until thickened. Pour over sliced brisket and serve.
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Meat , Dinner, Main , Rosh Hashanah, Shabbat , 15-minute Prep , Jewish , Dinner Tonight, Make Ahead , Beef & Veal , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I noticed that 1/2 teaspoon of flour is on the ingredient list but can’t seem to figure out where to use it. Seems all the other ingredients are combined in a bowl except for the oil which is used for searing. When do I use the flour? There may be an obvious answer but I am a guy and new to cooking! Any help would be appreciated.
Thanks!!!
On the very last sentence of the recipe, they say to use the flour to thicken the sauce
Everyone loved it. I made it Rosh Hashana and they wanted it again Yom Kippur
This was absolutely delicious!!!
I made it Rosh Hashanah when we had company. They loved it and so did my husband.
I seared it, baked it for half the time and then froze it separately from the sauce. I added the flour to the sauce before I froze it. After both defrosted, I poured the thick jellyish sauce over the brisket after skimming all the fat. This resulted in a thick, delicious coating over the roast.
We couldn’t stop eating it!!
It was delicious cut into thick slices. It gave the meat more body.
Hope you try this recipe and enjoy it as much as we did!!
Hi Everyone!!! I am so happy you enjoyed it! Natacha thanks for helping Mark! Chag Sameach to all!
I made this and everyone loved it! It was delicious.
Brisket can be a wonderful tender cut or can be reduced, if not treated with respect, to something like shoe leather! I made this recipe for Rosh Hashana lunch. I more or less followed the recipe as written. I did’t have chili flakes but whole dried chilis, which I crumbled up. The other thing I did was freeze the meat in the marinade because I made it in advance. The only thing I would change next time is to use cornflour instead of regular flour to thicken the sauce because I find that flour goes lumpy when you add it to hot gravy. I would mix the cornflour with a bit of water first to make a paste and then add it to the gravy, it makes it very smooth. When it was cooked I cut it into thick slices which I reheated in the gravy to serve for lunch on Rosh Hashana and my family virtually swooned with pleasure. I’m a pretty competent and experienced cook and my son said it was the best meat I had ever made. It was delicious and will be making it again very soon. Thanks Jamie for a fab recipe!
My new go to roast recipe. Tastes amazing, easy to cook – what more can you ask for? My guests rave everytime. Love
So happy everyone is loving this as much as me!
I tried this recipe yesterday and I have a couple comments. I followed the instructions precisely, except I did marinate it overnight because I prepared it the evening before cooking. It had a very good flavor however both of us found it dried out. I usually cook a brisket covered for the entire time and I’ve never before had one be dry. I think I will try this again but covered for the cooking time. The other thing is that I usually put the brisket with the fat side up and this recipe didn’t specify that, so I wondered if that had been left out of the recipe. Thanks!
Hi Gigi — am sorry it was dried out. Your fat side up tip is a good one and you can certainly do that here as well as keep it covered the entire time. Let me know if those adjustments work. Meantime after cooking I often slice the brisket, submerge in the sauce and refrigerate overnight reheating in the oven, covered, at around 250 until warm and tender. This always turns out soft meat.
This roast was easy, delicious and different everyone loved it!
Hi Jamie,
This sounds delicious! i don’t have a dutch oven; could i use a soup pot instead?
you have to be careful about putting a soup pot in the oven — it may not be ovenproof. Instead what you can do is sear the brisket in a pan on your stove top and then place it in a baking dish (9 x 13) and use tin foil to cover tightly — will be just perfect!
Amazing recipe thanks so much. Im curious to know what would happen to the brisket if it was baked @250 for 4 hrs, would it be more tender?