Times

Prep time: 10 + 24 hours chill time
Cook time: 195
Ready time: 3 hour, 25 min

Servings

8 to 10

Ingredients

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
1 brisket (4-pound)
2 tablespoons olive oil
½ teaspoon all-purpose flour

Directions

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.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.