Try this amazing Garlic Honey Brisket recipe for Joy of Kosher site. Simple to make – with the sweet honey marinade, it’s perfect for Rosh Hashanah. It’s a tender, rich entree for the holiday, but not overly sweet. This is destined to be one of your favorite brisket recipes; turn to it like an old friend whenever you need a good showing. This is from Joy of Kosher: Fast, Fresh Family Recipes, by Jamie Geller.
Who doesn’t love a good hearty brisket? It’s the perfect comfort food that can feed a crowd and leave them all satisfied. But, have you ever tried infusing it with the sweet and savory flavors of garlic and honey? Trust me, it takes this traditional cut of meat to a whole new level. This recipe is not only delicious, but it’s also incredibly easy to make.
All you have to do is marinate the brisket overnight and then slow cook it in the oven for a few hours. The result? A tender and juicy brisket that is packed with flavor. I like to serve mine with some roasted vegetables, but you can serve it with your favorite sides. So, whether you’re feeding a big group of people or just looking for a comforting meal for yourself, this recipe for Garlic Honey Brisket is sure to please.
A cooked brisket will last in the refrigerator for up to 4 days if it is properly stored in an airtight container or wrapped tightly in foil or plastic wrap. It’s also a good idea to keep it in the coldest part of your fridge, usually the bottom shelf.
It’s also important to remember that if you are not sure if the garlic honey brisket is still safe to eat, it’s best to err on the side of caution and throw it away. You can also freeze cooked brisket for up to 3 months, in airtight container or well wrapped in foil or plastic wrap. To reheat, let it thaw in the refrigerator overnight and then reheat it in a preheated oven at 350F degrees until heated through.Print
Garlic Honey Brisket
Try this amazing Garlic Honey Brisket recipe for Joy of Kosher site. Simple to make – with the sweet honey marinade, it’s perfect for Rosh Hashanah.
- Prep Time: 24:10
- Cook Time: 3:00
- Total Time: 25:10
- Yield: 8 1x
- Category: Main Entree
- Method: Oven
- 1 (4-pound) brisket
- 1 cup honey
- 1/2 cup Dijon mustard
- 8 garlic cloves, minced
- 4 tablespoons orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon dried red chili flakes
- 1/2 teaspoon dried ground thyme
- 2 tablespoons extra virgin olive oil
- 3 cups chicken broth
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Combine honey, mustard, garlic, orange juice, lemon juice, chili flakes, thyme, salt and pepper in a medium bowl, whisking to blend well.
- Place the brisket in a resealable plastic bag. Add the 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.
- The brisket and marinade can be prepared up to 24 hours in advance before baking.
Keywords: Garlic Honey Brisket