Saturday, March 25, 2023

Prep Time: 10 + 24 hours chill time min

Cook Time: 3 hour, 15 min

Ready Time: 3 hour, 25 min


8 to 10 Servings


1 cup honey

½ cup mustard

8 cloves garlic, minced

4 tablespoons orange juice

1 tablespoon lemon juice

½ teaspoon red chili flakes

½ teaspoon dried thyme

1 teaspoon kosher salt

fresh ground pepper

1 brisket (4-pound)

2 tablespoons olive oil

½ teaspoon all-purpose flour


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 sealable 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 the oven to 350° F.

Heat olive oil in a Dutch oven over medium heat. Remove brisket from marinade (reserve marinade) and sear brisket, 5 minutes per side or until nicely browned. Pour marinade from plastic bag over brisket, cover and place in the oven for 2 hours. Remove lid and continue to cook for an additional 30 minutes to 1 hour or until tender. Remove brisket to a cutting board and let rest at least 15 minutes before slicing against the grain.

Return Dutch oven to stove top and bring remaining liquid to a simmer. Whisk in flour and simmer 3 to 5 minutes, until thickened. Pour over sliced brisket and serve.

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