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.
yes but please note that 2nd cut is preferred, it’s a more marbleized and therefore moister cut so your first cut will never be as soft, juicy, tender and “buttery” and a second cut.
Me too!
So disappointing!
What did you do ?
I am terribly sorry this happened — to save this brisket you can do a few things 1) thin out a Teriyaki or BBQ sauce with some water and season with small amounts of lemon juice and soy sauce to taste and serve this with your sliced brisket or 2) shred it and serve it in a salad with a teriyaki or balsamic dressing or 3) shred it and toss it with BBQ sauce for sliders. For the future if you like the flavor of this recipe you can remove the brisket from the marinade, pat dry and sear it on the stovetop over medium high heat on both sides for a few minutes and then braise it in the oven, WITH remaining marinade COVERED!!! at 300°F for 3 ½ to 4 hours (for a 4-5lb 2nd cut) or until a fork can be inserted into and removed from the center of the brisket with no resistance. You can also add a few sliced onions to the pot – it’s delish.
last time i made this recipe i used a 2nd cut brisket, however i recently bought a 1st cut brisket and was wondering if the cooking time and temp would be the same for this cut
Can i cook this in the slow cooker? Many thanks, suzanne
My wife and I split the cooking in our home and being a meat lover I usually make that my job. My sister told me about this amazing brisket she made for RH last year and I decided that would be this year’s meat option for RH. I just finished slicing the brisket and it looks great and my kitchen and hallway smell awesome! (I’m sure I have some jealous neighbors by now)
I took a bite and it really is delicious just a little chewy now but i feel with the reheating it will become softer. I just hope it freezes well and will be tender when we serve it to our guests next week!
Help – complete disaster. The sauce burned when I left the brisket uncovered. The brisket tastes okay – but the sauce is burned to a cinder. What sauce do I serve the brisket with? Jenny
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.
WOWZERS!!!!!!! Sounds awesome!!! (and I am SO SO SO happy!) I also especially love this brisket with crunchy, cold and creamy coleslaw!!!
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!!!!)
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.
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.
Could I cook this stovetop the entire time?
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!
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?
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…
How long did you cook it in the crockpot? Did you reduce the sauce separately? Thanks!
Can this brisket recipe be made in the crock pot? If so, how do you recommend modifying the instructions? Thanks!
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.
sure! you can add a pinch of cayenne if you like/want heat. But either way it’s optional.
so thrilled – thanks for commenting!
YAY!
Is there any difference in using flat brisket or brisket roll?
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.
-Camille
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.
Do not have chili flakes. Can I leave them out?
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
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?
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.
yup should take half the time.
I gave a 2 pound brisket, should i reduce the cooking time?
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.
Made this for Rosh Hashana in a crockpot with an oven bag.
Like butter! Was a huge hit with everyone.
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!
oh Mink I am so so sorry! Hope it all worked out ok.
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 ?
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!
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!
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.
Can I use another cut of roast ? I don’t particularly have success with brisket.
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?
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!
yeah for sure. follow the ingredients for marinade/sauce but cook the roast like you normally do.
Can you do this recipe be done with a french roast?
hey Katie – WOW I am so excited you are so excited!!! Dutch Oven is not necessary. SO, tell us… how did it come out?!?!?
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 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.
hope you love it!
YAY YAY YAY my favorite kind of feedback!
I will try the honey garlic brisket for Passover
DELICIOUS!!!! WILL DO IT AGAIN IYH.EVERYONE LOVED IT AND IT WAS EASY TO MAKE.THANK YOU
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.
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?