Honey Dijon Brisket

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I love to serve brisket when I am hosting a crowd – as I am on Rosh Hashanah – and this sweet, slightly tangy recipe is going to blow you away with its flavorful simplicity! This wonderful brisket recipe is a crowd pleaser AND it can be prepared ahead and frozen. Does it get better than that?

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Honey Dijon Brisket

Yield: 6 servings

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Ingredients

• 1 (3 lb) brisket, preferably 2nd cut
• Oil, salt and pepper, for searing
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 Tablespoons onion soup mix
• 1 onion diced
• 1 teaspoon kosher salt
• 1 cup white wine, preferably semi sweet

Instructions

1. Preheat oven to 325.
2. Heat oil in a large frying pan over high heat. Season both sides of the brisket generously with salt and pepper. Add brisket to pan and allow to cook for 3-4 minutes per side, or until it develops a nice brown crust. Remove from heat and place in a 9x13 baking pan.
3. Meanwhile, stir together honey, dijon and onion soup mix in a small bowl. As soon as brisket is cool enough to touch, smear the mixture all over the brisket, covering it completely.
4. Add onion and salt to frying pan and cook on medium, stirring occasionally, for about 5 minutes, until softened. Place onion into baking pan. Pour wine around the brisket in the pan (don’t pour it on top.)
5. Cover tightly and bake for about an hour per pound, until the meat is fork tender. For best results, cool before slicing, then rewarm.
   

Notes

Plan ahead: brisket can be prepared ahead and rewarmed until heated through.

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