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Honey Mustard Brisket

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


  • Roasting Pan


  • 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.


  • 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.



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.


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