Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
- The brisket and marinade can be prepared up to 24 hours in advance before baking.
- Prep Time: 24:10
- Cook Time: 3:00
- Category: Main Entree
- Method: Oven