Preheat oven to 350°F.

Rub brisket with shawarma seasoning. Heat a large sauté pan, coated with 2 tablespoons evoo, over medium heat.

Sear brisket on both sides until golden (about 5-7 minutes per side).

Place brisket in a 9x13” baking dish.

Add remaining tablespoon evoo to sauté pan. Add onions and sauté for 10 minutes, until onions soften and start caramelizing.

Scatter onions over brisket, add garlic and drizzle honey. Cover tightly and bake for 3 hours.

Allow to cool before slicing. Preferably store in fridge overnight.

Slice against the grain and reheat in sauce or shred brisket and serve stuffed in a pita with tahini and Israeli salad.