I 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.
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!
- 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
- Place the brisket in a strong plastic freezer bag.
- 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.
- Marinate for up to one day (if you only have a half hour though, that's fine).
- Preheat the oven to 325.
- 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).
- Remove the brisket from the bag and place in the middle of the foil, fatty side up.
- Carefully pour the marinade over the brisket. Add as much water as you can, up to 2 cups. {This will help braise the meat}
- Seal the foil with a second piece placed over the top, and crimped as tightly as possible.
- Roast at 325 for 3.5 - 4 hours.
- Be VERY careful when opening the foil; it will be very steamy!
This step will help you remove the fat all at once, so there isn't fat on every slice of meat
- 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.
- 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.
- Once the brisket has cooled, slice the fat off, leaving only the lean meat in one piece.
- Slice or shred the meat as you like it.
- Skim off and discard any fat that has settled on the top.
- 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).
Adapted from: http://www.joyofkosher.com/recipes/garlic-honey-brisket/
Tell me what you think!