Honey Mustard Brisket

Tamar Teitelbaum Tamar Teitelbaum
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My Honey Mustard Brisket has rich flavor with just the right touch of sweetness. I love how the slow-cooked meat just falls apart on your plate.

I’ve had this Honey Mustard Brisket recipe in my back pocket for quite some time. It’s a classic dish that I often make for Shabbat or Yom Tov (Jewish Holidays). I love to make it for holidays because it is very fast to prep, and it can cook a long time without needing any fussing. This dish can also be frozen and reheated. So it is extremely flexible. And who doesn’t LOVE brisket leftovers!

2h 40m 8
Easy Paleo Gluten Free No Refined Sugar Meat Freezer-Friendly

Directions

Prepare the Brisket

  1. Preheat oven to 325 degrees Fahrenheit.

  2. First cover the bottom of a roasting pan with the oil. Now create a flat layer of onion slices. On top of the onion place the brisket.

  3. Whisk together in a small bowl: white wine vinegar, Dijon mustard, honey, kosher salt, white pepper and marjoram until completely combined.

  4. Pour the sauce over the brisket. Cover with foil and roast for two and a half hours on 325.

  5. When finished, remove the brisket and slice against the grain. Return the sliced brisket to the pan with the sauce and onions. Allow it to sit in the sauce until serving. Serve the meat along with a bit of the sauce and cooked onions for best flavor.

Notes:

This dish can be frozen (include the sauce and onions and do NOT slice the meat), then reheated at 325 or 350 degrees Fahrenheit until warmed through. Or you can refrigerate sliced (in the sauce) for a week.

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1 Comment

Miriam Kaufman •

can this recipe be made in a crock pot

Raquel Malul Kosher.com Team •
Reply to Miriam Kaufman

Yes!