Garlic Honey Brisket

Preparation Time: 10 minutes  

Baking Time: 195 minutes (3 ¼ hours) 

Level of Difficulty: Easy – Medium 

Kashrut Type: Meat 

Tip: The brisket and marinade can be prepared up to 24 hours in advance before baking. 

INGREDIENTS 

1 cup honey 

½ cup Dijon mustard 

8 garlic cloves, minced 

4 tablespoons orange juice 

1 tablespoon lemon juice 

½ teaspoon dried red chili flakes 

½ teaspoon dried ground thyme 

1 teaspoon kosher salt 

Freshly ground black pepper 

1 (4-pound) brisket 

2 tablespoons extra virgin olive oil 

3 cups chicken broth 

PREPARATION 

1. Combine honey, mustard, garlic, orange juice, lemon juice, chili flakes, thyme, salt and pepper in a medium bowl, whisking to blend well.  

2. Place brisket in a sealable plastic bag. Add marinade, seal, and then refrigerate at least 1 hour, or up to 24 hours. 

3. Remove brisket from refrigerator and allow to come to room temperature. 

4. Preheat oven to 350°F.  

5. Heat extra virgin olive oil in a Dutch oven over medium heat.  Remove brisket from marinade (reserve marinade) and sear 5 minutes per side or until nicely browned.  

6. Pour marinade from plastic bag over brisket, add 3 cups chicken broth, cover, and then bake at 350°F for 3 hours or until tender.  

7. Remove brisket to a cutting board, and then let rest at least 15 minutes before slicing against the grain. 

8. Transfer braising liquid to an unheated saucepan. Skim off the fat. Reduce the liquid by boiling on medium-high, uncovered, until it coats the back of a spoon. Season with salt and pepper. Pour over sliced brisket and serve. 

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.