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Recipe courtesy JOY of KOSHER: Joy of Kosher: Fast, Fresh Family Recipes
by Jamie Geller (HarperCollins/William Morrow 2013)


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
4 pound brisket
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.

8 to 10 Servings


Make ahead?
Jamie says: I often slice the brisket, submerge in the sauce and refrigerate overnight reheating in the oven, covered, at around 250 until warm and tender. This always turns out soft meat.

Recipe: Kosher, meat

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