Garlic Honey Brisket
Serves 8. Recipe is from “Joy of Kosher” by Jamie Geller, who writes, “I developed this for Rosh Hashana, pouncing on the chance to add honey to brisket. 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.”
1 cup honey
1/2 cup Dijon mustard
8 garlic cloves, minced
1/4 cup fresh orange juice
1 tbl. fresh lemon juice
1/2 tsp. red pepper flakes
1/2 tsp. dried thyme
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 (4-lb.) brisket
2 tbls. olive oil
1/2 tsp. all-purpose flour
1. Combine honey, mustard, garlic, orange and lemon juices, red pepper flakes, thyme, salt and pepper in a medium bowl, whisking to blend well. Place the brisket in a resealable plastic bag. Add the honey mixture, seal and refrigerate at least 1 hour or up to 24 hours.
2. Preheat oven to 350 F. Remove brisket from refrigerator 30 minutes before cooking to allow it to come to room temperature.
3. Heat the olive oil in an ovenproof Dutch oven over medium heat. Remove brisket from the marinade, reserving the marinade. Add the brisket to the oil and sear it until nicely browned, about 5 minutes per side.
4. Pour the reserved marinade over the brisket, cover and place it in the oven. Bake for 2 hours. Remove the lid and continue to cook until tender, 30 minutes to 1 hour more. Transfer the brisket to a cutting board and let rest at least 15 minutes before slicing against the grain.
5. Return the Dutch oven to the stove top and bring pan juices to a simmer. Skim off some fat if there are more than 1 to 2 tablespoons in the pan. Whisk in the flour and simmer until thickened, 3 to 5 minutes. Pour the gravy over the sliced brisket and serve.