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Honey Mustard Brisket

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Ingredients

Adjust Servings:
0.25 Cup Oil
1 Onion, sliced
1 3-4 lb Brisket
0.50 Cup White Wine Vinegar
0.50 Cup Dijon Mustard
0.50 Cup Honey
1 TBS Kosher Salt
1 tsp White Pepper
1 tsp Marjoram

Honey Mustard Brisket

Cuisine:

    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.

    • 2 Hours 40 Minutes
    • Serves 8
    • Easy

    Ingredients

    Directions

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

    Things you’ll Need: Roasting Pan

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  

    #BetheMasterofMealtime   #CandidlyDelicious

    Steps

    1
    Done

    Preheat oven to 325.

    2
    Done

    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
    Done

    Whisk together in a small bowl, White Wine Vinegar, Dijon Mustard, Honey, Kosher Salt, White Pepper and Marjoram until completely combined.

    4
    Done

    Pour the sauce over the brisket. Cover with foil and roast for 2-½ hours on 325.

    5
    Done

    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
    Done

    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.

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