Honey Mustard Brisket

Honey Mustard Brisket-4I first made this recipe with grass-fed beef brisket and local honey from a local farmer’s market. When I went back the next week to tell the vendor how I had used both their brisket and honey and how well it turned out, they were pleased that I had used and enjoyed their products, but the farmer made a face like he would not have put those ingredients together.

I wouldn’t have either.

Most – well, all – brisket recipes I have made until this one have had a tomato base, like ketchup, tomato sauce, tomato paste, or chili sauce. But this marinade uses honey, dijon mustard, and orange juice. Once I substituted peach puree for the orange juice – equally bright result, and a great use of peaches in the summer.

Honey Mustard Brisket-2

Intimidated by buying a brisket at the butcher? Check out this post for tips. Try cutting this brisket in to thicker pieces and making a sandwich on toasted challah bread with some of the gravy reduced into a sauce. And, as always, freeze a portion or two for a cold night when all you want is home-cooked comfort food, fast!

Honey Mustard Brisket
Cook time
Total time
Recipe type: Dinner, Sandwiches
  • 2 - 3 lb flat cut brisket
  • ½ c honey {local!}
  • ¼ c dijon mustard
  • ¼ c orange juice {or peach puree}
  • 4 cloves garlic, slices
  • 1.5 t fresh lemon juice
  • pinch red pepper flakes
  • ¼ t dried thyme
  • ¼ t kosher salt
  • freshly ground pepper
  • 2 c water
For the marinade:
  1. Place the brisket in a strong plastic freezer bag.
  2. In a medium bowl, whisk together all of the ingredients except the water to make the marinade, and then add the marinade to the bag containing the brisket, and seal.
  3. Marinate for up to one day (if you only have a half hour though, that's fine).
When ready to cook the brisket:
  1. Preheat the oven to 325.
  2. Lay a large piece of heavy-duty aluminum foil over a roasting pan, and turn up the edges of the foil to make a bowl (you are going to pour liquid in to it).
  3. Remove the brisket from the bag and place in the middle of the foil, fatty side up.
  4. Carefully pour the marinade over the brisket. Add as much water as you can, up to 2 cups. {This will help braise the meat}
  5. Seal the foil with a second piece placed over the top, and crimped as tightly as possible.
  6. Roast at 325 for 3.5 - 4 hours.
  7. Be VERY careful when opening the foil; it will be very steamy!
Prepping the brisket for slicing:
This step will help you remove the fat all at once, so there isn't fat on every slice of meat
  1. Remove the brisket from the foil package, and place the meat on a new piece of heavy-duty aluminum foil. Let it cool a bit, and then seal the foil tight.
  2. Refrigerate for at least 6 hours, and up to overnight (or, two if you get distracted). Refrigerate the honey mustard gravy in a separate container.
  3. Once the brisket has cooled, slice the fat off, leaving only the lean meat in one piece.
  4. Slice or shred the meat as you like it.
For the honey mustard gravy:
  1. Skim off and discard any fat that has settled on the top.
  2. You have two choices: 1) place the meat in a casserole dish and just pour the gravy back on it; or 2) heat the gravy in a small saucepan until it has reduced (if you reduce it enough, you can use it as a sauce on a brisket sandwich).


Honey Mustard Brisket-3Adapted from: http://www.joyofkosher.com/recipes/garlic-honey-brisket/

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