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Garlic Honey Brisket


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Garlic Honey Brisket


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Garlic Honey Brisket

Try one of my favorite brisket recipes, perfect for Rosh Hashanah with the sweet honey marinade.


  • Prep Time : 10 + 24 hours chill time min
  • Cook Time : 3 hour, 15 min
  • Ready Time : 3 hour, 25 min


8 to 10 Servings


  • 1 cup honey
  • ½ cup Dijon style 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


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.

From the Joy of Kosher Cookbook, order your copy for 199 more recipes.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




104 Responses to Garlic Honey Brisket

  1. avatar says: Mark

    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.


  2. avatar says: Natacha

    On the very last sentence of the recipe, they say to use the flour to thicken the sauce

  3. avatar says: riserobb

    Everyone loved it. I made it Rosh Hashana and they wanted it again Yom Kippur

  4. avatar says: cweinles

    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!!

  5. Hi Everyone!!! I am so happy you enjoyed it! Natacha thanks for helping Mark! Chag Sameach to all!

  6. I made this and everyone loved it! It was delicious.

  7. says: Judith

    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!

    • avatar says: Camille

      Hi. I saw your comments about the flour getting lumpy. When you make mixture of flour and water to add as a thickener, use cold water. This is a slurry. Add cold to hot or hot to cold. When you add warm/hot to hot, the mixture will turn into lumps. I like to use cornstarch instead of flour. You need less cornstarch than if you used flour. Thanks for your comments too. Do you use the first-cut brisket? I am Italian and hope to make this soon.

      • Hi Camille my new Italian friend!!! Thanks for all your awesome comments. I prefer 2nd cut brisket as it has more fat and therefore comes out more moist than the leaner 1st cut, but both work. Please come back and let us know how you liked it.

  8. My new go to roast recipe. Tastes amazing, easy to cook – what more can you ask for? My guests rave everytime. Love

  9. So happy everyone is loving this as much as me!

  10. avatar says: Gigi

    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.

      • avatar says: Esther

        Delicious! Prepared it in this method for Shabbat tomorrow and unbelievable. Thank you!!!!

  11. avatar says: cbraver

    This roast was easy, delicious and different everyone loved it!

  12. avatar says: ahuvah

    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!

      • avatar says: leah

        This is exactly what I do. I’ve made this 3 times and my family FREAKS OUT for it! I’ve been told to only make it on holidays and special occasions because everyone overeats when I make this brisket. It’s just too good. I don’t thicken the gravy at the end because my family likes to have more gravy and juices to put over rice and vegetables. I also cook this brisket on a bed of carrots and onions. Thanks Jamie for the best brisket everrrr!

        • Leah – you are too awesome!!! Thank you so much for posting this comment and sharing both your family’s reaction and the other cooking additions/tips. Say hi to the fam from me!

  13. avatar says: Rday

    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?

    • you could try that. what you can also do is after cooking (as instructed above) and once completely cooled, 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.

  14. avatar says: flink6

    Can I add onion to this recipe?

  15. avatar says: Rebecca

    Can I cook this in an oven bag? I made this last year,and my guests ate every single last bite, including the gravy :) The pan was a pain to clen, though :)

    • Hey Rebecca – so thrilled to hear your feedback. I am so sorry I have never used an oven bag – if you have successfully made a brisket in an oven bag before then I imagine this should work as well. SO sorry I can’t be of more help.

  16. avatar says: Caralee


    I use an oven bag all the time for brisket and it turns out fantastic. I plan to try this recipe for Rosh HaShanah this year – my brisket weighs almost 9 lbs. Do I double the sauce recipe or add water?

    • Caralee you are so awesome for answering Rebecca re: the oven bag — I meant to put out a call for someone to help her — thanks for coming to the rescue. And you should def double the sauce for max flavor. Thanks again and enJOY!

      • avatar says: Rebecca

        I didn’t use the oven bag after all. I bought 2 2.5 pound briskets, and cooked them both at the same time. I also tripled the sauce, since everyone loved it last time. Tell me why I shouldn’t dive right in and devour it right now? :)

        • LOL! Rebecca you are too funny – but so true… I jut ate half the cookie dough while baking cookies ooops!

  17. avatar says: Chavale

    What about putting searing it and then putting everything into a crock pot?
    Anyone done that?

  18. When using mustard, any particular you would recommend? e.g., Dijon, spicy brown mustard, regular yellow mustard etc.? Thank you! L’Shana Tova!

    • I like Dijon but you can really use whatever you have – yellow, country Dijon, spicy brown… Shana Tova U’Metuka to you and yours!!!

  19. avatar says: Dena

    Can this be cooked in a slow cooker?

  20. I can’t wait to try out this recipe for Rosh Hashanah. Does it call for a first or second cut brisket? And if I don’t have a dutch over how do I “Remove lid and continue to cook”? Do I keep it in the oven uncovered or move it over to a stovetop pan?

    • He Chef_Daddy — either will work but “chefs” in the know prefer 2nd cut b/c it has more marbling. Just use aluminum foil and then remove the foil and leave it in the oven uncovered.

  21. This was my first ever brisket so I wasn’t quite sure what to expect. I made it for rosh hashanah and it was pretty good. I followed the instructions except for the last part I didn’t cook it for the additional 30 min to an hour because I was scared that it was burning. It turned out pretty good and my husband loved it but I found it rather chewy. Does anyone have a tip for me on how to make a more tender brisket? Im excited to try this again and I want it to be perfect. Thank you for this recipe it’s a good one and I like all of your recipes. I’m recently married and living thousands of miles away from my family and I need as much practice in the kitchen as I can get :)

    • Hey – Mazel Tov on your wedding and first brisket!!!! I am so happy you are finding this site and the recipes helpful. OK so brisket is one of those cuts that you want to cook for a looong time. The longer it cooks the more tender it becomes. So the fact that you cut down the cooking time could be why your meat was not melt in your mouth tender. Why were you scared it was going to burn? Was the sauce drying out? You can always double the sauce. Another tip for tender brisket is to cook it exactly as directed above. Let it cool completely and slice it when cold. Submerge it in the sauce and then put it in your fridge for up to a few days or in your freezer for up to a few months. Allow it to come to room temperature before rewarming it in the sauce.

      • Thanks! I thought it was burning because the sauce turned a dark brown color and it was thinning so i will be sure to double it next time and cook it longer :-) thanks for the advice!

  22. avatar says: samsmom

    Oh my gosh! I prepared this for Rosh Hashanah dinner and everyone loved it! I actually bought the brisket in August on sale, cooked it, and then vacuum sealed it and froze it. It was so flavorful and tender you would never know it had been frozen. Thanks for the great recipe!

    • YAY!!!!! I am so happy! I actually prefer freezing it — I find it rewarms even more tender.

  23. avatar says: Cp

    I do not have any orange juice
    Can I substitute lemon juice?

    • yes you can use more lemon juice – just give the marinade a taste if it’s too tart add a touch more honey…

  24. avatar says: alewitton

    loved it! so nice to have a sans tomato/ketchup brisket recipe! my new favorite!

  25. avatar says: carolyn

    Hi how many mls is one cup?

  26. avatar says: HarleeM1

    I’ve never been an “accomplished” cook (nice way to put it), but this recipe sounds like it can’t miss! I’m going to make it in the slow cooker I recently purchased. Wish me luck!

  27. avatar says: HarleeM1

    Just clicked on the link to the recipe for a slow cooker. It goes to the “beer braised brisket,” not the “honey garlic brisket.” Any advice would be appreciated! Thanks.

    • Follow the instructions for a slow cooker on Beer Braised Brisket, but use the ingredients listed here. Good Luck!

  28. I’d like to make this for Shabbos but don’t want to use thyme. I dont like using herbs in general. How bad would it be if I just left it out. Will it impact the taste so much if I leave it out?

    • Not bad at all – just omit it without a care in the world :-) ! Have a great Shabbos!

  29. avatar says: Carrie

    I have two slabs of brisket totaling 4lbs. Can I cook them in the same pan or should I cook them separately? What’s the best way to approach this?

    • Same pan is absolutely fine and follow the ingredient measurements for a 4pounder – BUT HALF ALL THE COOK TIMES since technically each piece is only 2lbs.

      • avatar says: mink

        I wish I’d read this before I dried out my small brisket, even with full amounts in the marinade. It would have been helpful as part of the recipe itself. Next time I try a new recipe I’ll read the comments first!

        • avatar says: mink

          BTW, I sliced it, added various liquids to cover, and have it cooling in the fridge. I’m hoping I can re-hydrate the meat and re-flavor the sauce so I end up with a nice holiday dish like everyone else!

  30. avatar says: Mir

    Do I cook it all the way if i want to make this ahead for my Purim Seudah?
    Do I deforst in the refrigerator the night before or reheat froze?
    Do I slice the meat before freesing?

    Sorry for all of the questions

    • Hey Mir! NEVER apologize for the Qs… here are my As
      1. Cook all the way but DON’T uncover at the end
      2. let cool (even refrigerate overnight) before slicing. submerge in the sauce and freeze.
      3. thaw partially or completely before rewarming,covered in the oven.
      4. before serving follow instructions for thickening sauce on the stovetop.

  31. avatar says: Harlee

    Hi again. Just discovered your YouTube videos! LOVE, LOVE, LOVE THEM! I again saw this recipe today, emailed from you (thank you!) in your Passover meals! But what to use in place of the flour?

    • Hey Harlee I am SO SO SO Happy that you LOVE LOVE LOVE the videos. Such a good catch on the flour – for Passover use Potato Starch to thicken.

  32. avatar says: lea


  33. avatar says: ELLEN DON

    I will try the honey garlic brisket for Passover

  34. avatar says: Katie

    Hi I’m loving this blog…
    Planning to make this recipe for Shavous. So excited. I also don’t have a dutch oven so I’m gonna just cook it regular but try to follow the cooking instructions. aaaaww so excited. Wanna have guests for the Seudoh, hope it comes out…..

    • hey Katie – WOW I am so excited you are so excited!!! Dutch Oven is not necessary. SO, tell us… how did it come out?!?!?

  35. Can you do this recipe be done with a french roast?

    • yeah for sure. follow the ingredients for marinade/sauce but cook the roast like you normally do.

  36. avatar says: Esther

    Hello Jamie!
    I would love to try this recipe, but i do not know which brisket should i buy 1st cut or 2nd cut? Thanks in advance!

    • 1st cut is leaner so that’s why folks like it – 2nd cut is preferred by most cooks in the “know” but really it’s your preference.

  37. Hello Jamie,

    My Brisket is 11.5 lbs. How long should I cook. Can I cook partial and then finish the next day, then slice and freeze?

    • WHOA baby – that’s a brisket!!! I think about 7 to 7 1/2 hours should do the trick. I would cook it through then cool and refrigerate overnight then slice and freeze. enJOY!

  38. avatar says: Shira

    Can I use another cut of roast ? I don’t particularly have success with brisket.

    • WOW really? Brisket is actually one of the easier and most forgiving cuts. But of course feel free to swap out for roast of your choice. Good luck!

  39. avatar says: Sara

    I have never made a brisket before .. When I opened the package it came out looking very long and thin .. Is that what it’s suppose to look like? . Always thought it would look more like a roast . Do you still cook it for so long ?

    • lol yes – it’s actually not like a roast rather looks like the long thin slabs of corned beef at the deli counter. You cook it for a long time bc it’s served well done – soft, melt-in-your-mouth style

  40. avatar says: Devo K

    Made this for Rosh Hashana in a crockpot with an oven bag.

    Like butter! Was a huge hit with everyone.

    • OMG OMG OMG!!! SO happy, thank you for commenting. Can you please tell us EVERYTHING!!!! Every detail/step so others can learn from you and replicate?

    • avatar says: rachel

      How long did you cook it in the crockpot? Did you reduce the sauce separately? Thanks!

  41. avatar says: abby

    I made this recipe and followed the instructions exactly (aside from cooking in it a 9×13) and it tasted really mustardy. I used yellow mustard. Is that the taste that others had? It didn’t taste honey-garlicky.

    • ooooh interesting that’s not good and certainly not the intended taste. you can use any mustard but I usually use Dijon. if you are inclined to make it again I would suggest Dijon and instead of the 1/2 cup called for in the recipe use a 1/4 cup and taste the marinade depending on what it tastes like to you add the remaining 1/4 cup Dijon OR swap it for an additional 1/4 cup honey.

  42. avatar says: yael

    I gave a 2 pound brisket, should i reduce the cooking time?

  43. avatar says: Yudith

    Do not have chili flakes. Can I leave them out?

    • sure! you can add a pinch of cayenne if you like/want heat. But either way it’s optional.

  44. Is there any difference in using flat brisket or brisket roll?

    • OY Andrew I am so sorry but I have never used a brisket roll so I can’t say for sure but this recipe does call for a flat brisket.

  45. avatar says: Rachel

    Can this brisket recipe be made in the crock pot? If so, how do you recommend modifying the instructions? Thanks!

    • yes – about 2 hours per pound on LOW – but with a few recommendations 1)use 2nd cut 2) you will not need to reduce the sauce but will need to de – fat it before serving 3) you may want to add a bed of raw or sauteed onions to protect the brisket from burning around the edges.

  46. Hi Jamie, this sounds great! Question- can I use any other meat in this recipe? I have a 3lb london broil and a pound of chuck stew meat…

    • yes of course this delicious marinade will work with most any cut of meat – just be sure to cook the meat in a manner (time and temp) appropriate for the cut.

  47. avatar says: Nechama

    I have made this recipe MANY times and it is delicious!! I have a large top of rib roast in my freezer, do you think I could use it with this recipe as well?

    • OH YAY! and YES YES YES of course – as I mentioned in the comment above this delish marinade will work with most any cut of meat – and especially important to note is that top of the rib and brisket are interchangeable in the way they should be cooked/prepared, enJOY! (again!!!!)

  48. avatar says: cbliss46

    I made this recipe/garlic and honey brisket for St. Patrick’s Day/2015 and it is CRAZY GOOD!! We loved it and it now moves to our favorites list! It is a ‘restaurant quality’ recipe. I put red Bliss potatoes in during the last hour in the oven while it was covered cooking and they were flavorful after soaking up all the lovely juice from the pot. [I took them out before uncovered cooking and set them aside keeping them warm with foil over the bowl]I also bought some Irish Soda Bread from our local Publix for the occasion and my husband loved that too. We had cole slaw instead of cooked cabbage and we enjoyed this combination. Next time we have it, we will make a toast to the Irish with a little glass of Bailey’s Irish Cream; I’m now pretty happy to have discovered that I am 1/3 Irish due to my DNA testing. Erin Go Bragh!

    • WOWZERS!!!!!!! Sounds awesome!!! (and I am SO SO SO happy!) I also especially love this brisket with crunchy, cold and creamy coleslaw!!!

  49. avatar says: Esther

    Could I cook this stovetop the entire time?

    • I actually don’t love or recommend brisket on the stovetop – much harder to control the temp/even cooking and especially easy to burn the bottom of this brisket and sugar-y marinade.

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