From the forthcoming book JOY OF KOSHER: Fast, Fresh Family Recipes by Jamie Geller. Copyright (c) 2013 by Jamie Geller. To be published on October 15, 2013 by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.
Prep: 10 minutes
Marinate : 1 to 24 hours
Cook: 3 hours 5 minutes
Rest: 15 minutes
Total: 3 hours, 30 minutes, plus marinating time
Yield: 8 servings
I developed this for Rosh Hashanah, 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 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 4-pound brisket
2 tablespoons olive oil
1/2 teaspoon all-purpose flour
1. Combine the 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 marinade, seal, and refrigerate at least 1 hour or up to 24 hours.
2. Preheat the oven to 350F. Remove the brisket from the 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 the brisket from the marinade, reserving the marinade. Add the brisket to the oil and sear it until nicely browned, about 5 minutes per side. Pour the reserved marinade over the brisket, cover, place it in the oven, and 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.
4. Return the Dutch oven to the stovetop and bring the pan juices to a simmer. (Skim off some fat if there’s 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.
Dress it Down
Honey Brisket Pita Pockets
Stuff slices of brisket in warmed pita bread with chopped crisp lettuce and drizzle with sauce.