Honey Mustard Brisket

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

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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!  There are so many things you can do with leftover brisket.  You could toss it into a soup or sandwich. I hope you enjoy this Honey Mustard Brisket recipe in your home!

Things you’ll Need: Roasting Pan (#sponsored)

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Serves: 8 Prep Time: 10 Minutes Cook Time: 2-½ Hours

Ingredients:

• ¼ Cups Oil
• 1 Onion, sliced
• 1 3-4 pound Brisket
• ½ Cups White Wine Vinegar
• ½ Cups Dijon Mustard
• ½ Cup Honey
• 1 Tablepoon Kosher Salt
• 1 teaspoon White Pepper
• 1 teaspoon Marjoram

Instructions:  

1. Preheat oven to 325.  
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 2-½ hours on 325.
5. When finished, remove the brisket and slice against the grain.  Return the slices 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.  
6. This dish can be frozen (include the sauce and onions and do NOT slice the meat), then reheat at 325 or 350 until warmed through.  Or you can refrigerate sliced (in the sauce) for a week.

Honey Mustard Brisket

Course: Main Course

Cuisine: Dairy-free, Gluten-free, Kosher, Paleo

Keyword: Egg-free, Fleishig, Husband-approved, Indulgent, Make-ahead, Meat, Nut-free, Shabbat, Super Simple, Wheat-free

Prep Time: 10 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 40 minutes

Servings: 8

Calories: 279kcal

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.

Print Recipe

Equipment

• Roasting Pan

Ingredients

• ¼ Cups Oil
• 1 Onion sliced
• 1 3-4 pounds Brisket
• ½ Cups White Wine Vinegar
• ½ Cups Dijon Mustard
• ½ Cups Honey
• 1 Tablespoon Kosher Salt
• 1 teaspoon White Pepper
• 1 teaspoon Marjoram
• Preheat oven to 325.

Instructions

• Preheat oven to 325.
• 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.
• Whisk together in a small bowl, White Wine Vinegar, Dijon Mustard, Honey, Kosher Salt, White Pepper and Marjoram until completely combined.
• Pour the sauce over the brisket. Cover with foil and roast for 2-½ hours on 325.
• When finished, remove the brisket and slice against the grain. Return the slices 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.

Video

Notes

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

Nutrition

Sodium: 985.6mg | Sugar: 18.7g | Cholesterol: 30.7mg | Calories: 279kcal | Fat: 17.7g | Protein: 10.2g | Carbohydrates: 21.3g