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.
9×13 pan should work for a smaller brisket or a larger disposable might be better
How would you recommend cooking this if you don’t have a dutch oven? Slow cooker? 9×13 pan with foil? What’s best?
Does it bake covered or uncovered?
Covered
Water can always work, sometimes you will just need to adjust for salt
Help! I don’t have chicken broth. What can I use instead??
Again sorry for the delay — I hope you saw our advice. Please let us know how it turned out.
Hope it’s not too late, this is from Jamie (the expert) it’s ok that the broth didn’t cover the brisket all the way (as an FYI for the future) and yes you can just add the rest of the marinade ingredients to the slow cooker! Let me know how it comes out.
Using a crockpot. Did the marinade overnite – tasted – looked great. Seared the meat. Put onions in the crockpot. Put the brisket in – covered with the 3 c of broth, but only covered a 1/3 of the brisket – so added more water with chix soup. Now I think there is too much water and when tasted – only in for about 30 minutes – the water tastes too much like broth and no marinade taste!! Panicking what to do? Cook and then add to the sauce the marinade ingredients again? What do you recommend I do?
It’s best to reheat submerged in liquid to keep it from drying out.
How do you recommend reheating the brisket to ensure it stays moist and juicy?
After you sear the meat you can place in slow cooker. See this video for reference
https://jamiegeller.com/guides/how-to-slow-cook-a-brisket/
Hi! Could you please let me know how I can make this in the slowcooker? Thanks so much!
Hi! How can I make this recipe in the slow cooker? Same amount of broth? How long on low after braising? Thank you in advance for your advice!
I am not sure about the honey, it is possible, it could be that the oven temp was too high the second time, but we have since added more broth to the recipe to avoid this happening.
Jamie: I made this twice from my “Joy of Cooking” book. The first time it came out wonderfully, but the second time the honey burned. I’m wondering if the type of honey matters. The first time I used a light/yellow honey but the second time it was a dark honey. Ant thoughts?
I just made this for the Purim Seudah. Everyine was raving. Thanx!
Can I make this in the crockpot for shabbos lunch? I read on earlier comments that you can cook it on low for 8 hours, but for lunch, it would obviously stay cooking for closer to 19 hours… I’m also thinking of adding potatoes and onions to the bottom of the crockpot for a complete meal. Is this crazy?
Once the brisket has cooked. Reduce the braising liquid in a separate pan on the stove until it is thick. The sauce will darken and caramelize.
Thank you! It came out phenominal!
Making this as we speak.. in the oven now. Marinated for about 3 hours. Used my copperchef pan. Used the same measurements for the marinade on a 2.5 pound brisket. So it’s basically almost completey submerged in the liquid. Tasted the marinade when I mixed it in the bowl and it tasted good. Definitely can taste the sweetness of the honey and tartness from the mustard but couldn’t really taste the garlic or spicyness from the flakes. Guess i will have to add more next time.
But also, the picture you have for this recipe, the sauce is a really nice dark color. Mine looks more on the pale yellow side. How did you get yours to look so nice and dark?
I will let you know how it turns out thanks for sharing
The recipe was revised to have 3 cups of chicken or beef broth added to it. YUM! Enjoy
It doesn’t appear that the recipe above was adjusted to reflect comments. Where were
the recipe changes made?
Thanks for the reply. We still ate the brisket, less the sauce and some of the more burnt parts. We salvaged what we could. I have been making brisket the way my mom did, years ago. I used to wrap it in foil and bake it in the foil. I will definitely try your recipe again.
Oh thanks Lynda! SO happy you will give it another chance – and again thanks for taking the time to comment – we always love the chance to improve on a recipe and make it as fail proof as possible – especially something as expensive as a brisket!
Lynda – really I am so so sorry this happened — it’s terrible when dinner turns out like this. I’ve adjusted the recipe to ensure this doesn’t happen and that there is enough braising liquid (at the end of the cook time) to reduce for a luscious gravy. I do hope you will try this recipe again. Thanks for your comments – I am sure the adjustments will help others.
so sorry that happened. we are tweaking the recipe. for a brisket..i always like to cook it really low and slow at 300F.
Awesome – thanks.
how long do you cook at 300?
at least 4 hours or until fork tender. you should be able to insert a fork and remove it with no resistance.
enjoy!
Cast iron holds the heat and is a very efficient tool for high heat cooking. I would add more liquid next time and lower the heat 25 degrees.
Sorry that happened to your brisket.
Thanks for the response. I should have known better, as I have been cooking for a long time
love my cast iron pans and i just purchased another one for dairy foods. they are awesome. but, i really have to pay attention when i use them and cannot wander away (as i am prone to doing) and need to stay focused and present. g’mar tov!
To my total surprise, there was a burnt smell coming from my oven after the 2 hour mark. I used my cast iron dutch oven and as it was my first try at preparing my brisket this way, I guess the heat was too high. I am left with a thick, gooey brown mess at the bottom of my dutch oven. The meat is over done and has a burnt coating. I am so disappointed. Perhaps my comments will help out others in the future. I should have checked it at the one hour mark and then perhaps needed to lower the heat to maybe 300 degrees. I was so looking forward to this meal tonight….
You can add some honey or more orange juice. Enjoy!
I made it and it smells delicious! It has been sitting in the fridge and I will slice this morning and then preheat for dinner tonight. Yes…we are doing a framily (friends that are like family) rosh hashanah dinner tonight:).
I did try one carrot and it tastes a little too mustardy- I’m wondering what can I do to sweeten it – add a little honey when I reheat?
Hi- I have been marinating this since yesterday and I am so excited to cook this today! I am making 2 briskets – one is about 6.5 lbs and the other 4 lbs. I usually brown them in a dutch oven and then place them in large metal cooking tin- the kind you can throw out when finished. My daughters and I LOVE the taste of carrots with a brisket so I always throw in a bag of baby carrots. Do you think this will be okay…the carrots and the disposable tin? I was going to cook for 6 hours at 350 and then refrigerate until tomorrow. Any other recommendations? Thanks!
Yes! I highly recommend 2nd cut brisket (always but) especially for the slow cooker: After searing transfer brisket to slow cooker insert with pan drippings, scraping up all the browned bits from the bottom of the pan.
Pour remaining marinade from plastic bag over brisket and onions, cover and cook on low for 8 hours or until a fork can be inserted into and removed from the center of the brisket with no resistance.
Carefully remove brisket to a cutting board and let rest for 20 minutes. Cover loosely with foil if you will be serving immediately.
(Extra Step: Bring braising liquid to a gentle simmer in a saucepan to keep warm. Reduce and skim fat as desired. Adjust seasoning once you have reached desired consistency.)
Slice brisket against the grain and arrange on a platter. Drizzle with sauce and serve any extra sauce in a gravy boat on the side.
Thank u!
Thank You!
After searing the brisket, can you cook in a crockpot? I’m concerned the meat will not be tender.
This is gorgeous, thank you Jamie!
I’m from the UK so I had to edit the recipe a bit, it turned out fantastic though. This is what I used:
1kg rolled brisket (I unrolled it, just snip the strings off)
150g honey
70g mustard
1tsp garlic granules (I was too lazy to chop fresh garlic lol)
2 tablespoon orange juice
1/2 tablespoon lemon juice
1/4 teaspoon red chili flakes
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
fresh ground pepper
1 tablespoon olive oil
Followed the prep directions to the letter (1 hour marinade) and cooked at 160c (fan assisted) for 2.5 hours covered the entire time. When it was fork tender I took it out to rest while I thickened (reduced) the sauce on the hob. Just tasted it now and it has turned out beautiful (like every Jamie recipe!) I’m going to serve it with some roasted spuds, blanched asparagus, and homemade garlic challah knots.
Also to anyone saying the beef turned out tough remember it’s so important that you slice against the grain, believe me it makes a world of difference.
Thanks again Jamie! 🙂
A Dutch Oven is a large heavy thick pot usually ceramic or cast iron.
What is a Dutch oven? Is it a regular pot?
I AM SO SO SO SO SO SORRY. Please see my suggestions to Elishev below.
Thanks for commenting — love your story and the team work btwn the two of you. SO “chewy” can be due to a few factors, 1st cut vs 2nd cut, the quality of the meat and/or the need to cook it a little longer (at a low temp) — but especially if you plan to slice it and freeze it (freezes AH-MAZING!) or simply keep it in the fridge and rewarm it – it will soften some more. Please let us know how it was!!!
yes its great in a slow cooker!