Try one of our favorite brisket recipes – with the sweet honey marinade, it’s perfect for Rosh Hashanah. I made this brisket on the Today Show with Kathie Lee and Hoda and they loved it!!! Watch here.
Tip: The brisket and marinade can be prepared up to 24 hours in advance before baking.
Garlic Honey Brisket As Seen On The Today Show
Servings
8 Servings
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
Instructions
- Combine honey, mustard, garlic, orange juice, lemon juice, chili flakes, thyme, salt and pepper in a medium bowl, whisking to blend well.
- Place brisket in a sealable plastic bag. Add 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 oven to 350°F.
- Heat evoo in a Dutch oven over medium heat. Remove brisket from marinade (reserve marinade) and sear 5 minutes per side or until nicely browned.
- Pour marinade from plastic bag over brisket, add 3 cups chicken broth, cover, and bake at 350°F for 3 hours or until tender.
- Remove brisket to a cutting board and let rest at least 15 minutes before slicing against the grain.
- 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.
- From the Joy of Kosher Cookbook, order your copy for 199 more recipes.
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
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.
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!
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?
Not bad at all – just omit it without a care in the world :-)! Have a great Shabbos!
bestest of luck!!!! YOU CAN DO IT!
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?
Follow the instructions for a slow cooker on Beer Braised Brisket, but use the ingredients listed here. Good Luck!
Thank you very much for you super quick response!!!
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.
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!
1 US Cup = 236 Milliliters
Hi how many mls is one cup?
Thanks
OH Awesome! Totally agree and SO happy you enJOYed!
loved it! so nice to have a sans tomato/ketchup brisket recipe! my new favorite!
yes you can use more lemon juice – just give the marinade a taste if it’s too tart add a touch more honey…
I do not have any orange juice
Can I substitute lemon juice?
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!
YAY!!!!! I am so happy! I actually prefer freezing it — I find it rewarms even more tender.
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.
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!
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 🙂
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?
Yuparoo! Follow instructions to sear and slow cook here: http://www.joyofkosher.com/recipes/beer-braised-brisket/
Can this be cooked in a slow cooker?
I like Dijon but you can really use whatever you have – yellow, country Dijon, spicy brown… Shana Tova U’Metuka to you and yours!!!
When using mustard, any particular you would recommend? e.g., Dijon, spicy brown mustard, regular yellow mustard etc.? Thank you! L’Shana Tova!
of course you mean before or after Yom Kippur, right ? 🙂
Hey Chavale – Yuparoo! Follow instructions to sear and slow cook here: http://www.joyofkosher.com/recipes/beer-braised-brisket/
What about putting searing it and then putting everything into a crock pot?
Anyone done that?
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!
Hi,
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!
Rebecca,
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?
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.
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 🙂
sure you can!
Can I add onion to this recipe?
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.
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 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!
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!
Hi Jamie,
This sounds delicious! i don’t have a dutch oven; could i use a soup pot instead?
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.
Delicious! Prepared it in this method for Shabbat tomorrow and unbelievable. Thank you!!!!
This roast was easy, delicious and different everyone loved it!
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!
So happy everyone is loving this as much as me!
My new go to roast recipe. Tastes amazing, easy to cook – what more can you ask for? My guests rave everytime. Love
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!
I made this and everyone loved it! It was delicious.
Hi Everyone!!! I am so happy you enjoyed it! Natacha thanks for helping Mark! Chag Sameach to all!
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!!
Everyone loved it. I made it Rosh Hashana and they wanted it again Yom Kippur
On the very last sentence of the recipe, they say to use the flour to thicken the sauce
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!!!