Brisket is traditionally served for many Jewish holidays. In the ‘olden’ days, brisket was a cheaper cut of meat and one of the few roasts available in most kosher markets. Unlike southern brisket which is smoked, Jewish brisket tends to be slow-cooked in liquids. Lots of brisket recipes call for red wine, some call for cola, tomatoes, broths, beer, and more!
This version is SO simple to put together. It has just a few ingredients and after an initial browning in a pan, very little active work is involved.
The ingredients are brisket, salt, black pepper, olive oil, soya sauce, honey, lots of crushed garlic, and an ingredient often found in Jewish households: onion soup mix. You probably have a family recipe or two that calls for onion soup mix. I don’t use it in a lot of things but brisket is one place where it seems to show up. If you have soup base in a tub vs. in packets, use 2 generous tablespoons in this recipe.
And of course, honey, soya sauce, and garlic are a delicious combination. After the brisket is cooked, chilled, and sliced, I like to leave the sliced brisket in the sauce in the fridge for a few hours. The longer the sliced brisket is in the sauce, the better. You can serve this with anything you like, but I love it served simply with steamed rice that can absorb the sauce you spoon on top. This one is a new favorite!
Honey Garlic Brisket
Slow-cooked brisket flavoured with soya sauce, honey, garlic and onion soup mix. Easy to make and delicious!
Ingredients
- one 4 to 5 lb. / 2 to 2.5 kg brisket
- salt and black pepper
- 2 Tbsp. olive oil
- 1/2 cup soya sauce
- 1 1/4 cup honey
- 1 envelope onion soup mix (approximately 1 oz / 28 grams)
- 1 head of garlic, peeled and crushed
- toasted sesame seeds and sliced green onion for garnish
Directions
- Preheat the oven to 300°F / 150°C.
- Rinse and dry the brisket and season both sides generously with salt and black pepper.
In a large frying pan, heat the olive oil over high heat (to very hot, but not smoking). Brown the brisket on both sides, about 3-5 minutes per side. Transfer the brisket to a roasting pan.
- In a small bowl, whisk together the soya sauce, honey, onion soup mix, and crushed garlic. Pour all of this mixture over the brisket.
- Cover tightly with aluminum foil or a tight-fitting lid and place in the oven. Cook for 3 1/2 or until fork-tender, turning the brisket over every hour. If your brisket it very thin, it may take less time and if it’s thicker, it may take more. So after 3 hours, check the brisket with a fork. When it goes into the brisket easily, with little resistance, it’s ready.
- Remove the lid/foil and cool slightly. Refrigerate until completely chilled. Once chilled, use a spoon to remove any solidified fat, then take the brisket out of the sauce. Use a sharp carving knife or an electic knife and slice the brisket into 5-mm / 1/4-inch thick slices, making sure you slice across the grain. Arrange the sliced brisket in a large baking dish and pour the sauce on top. You can cover and refrigerate the brisket now and heat when you’re ready to serve or heat and serve now.
- To serve, heat your oven to 350°F / 175°C. Cover the baking dish with aluminum foil and heat for approximately 45 minutes or until completely heated through. Garnish with toasted sesame seeds and sliced green onion.
Pam's Kitchen 