Description
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. 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.
Ingredients
- ¼ cups Oil
- 1 whole Onion, Sliced
- 1 whole (3 To 4 Lb. Size) Brisket
- ½ cups White Wine Vinegar
- ½ cups Dijon Mustard
- ½ cups Honey
- 1 Tablespoon Kosher Salt
- 1 teaspoon White Pepper
- 1 teaspoon Marjoram
Preparation
Preheat oven to 325ºF.
Cover the bottom of a roasting pan with the oil. Create a flat layer of onion slices. On top of the onion, place the brisket.
In a small bowl, whisk vinegar, mustard, honey, salt, white pepper and marjoram until completely combined. Pour sauce over brisket. Cover with foil and roast for 2 ½ hours on 325ºF.
When finished, remove brisket and slice against the grain. Return slices 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—do not slice the meat), then reheat at 325ºF or 350ºF until warmed through. Or you can refrigerate it sliced (in the sauce) for a week.
