Braised Beef Brisket with Mustard, Honey and Herbs
Tender beef brisket braised with mustard, honey, soy, garlic, rosemary and thyme.
This slow-braised brisket is seasoned with soy sauce, mustard, honey, garlic and herbs, then cooked until tender enough to slice across the grain. The source gives a roasting temperature and time but too little braising liquid, so this version adds beef stock to keep the covered pan moist. Begin checking after three hours; brisket is ready when a fork enters easily, not just when a timer ends. Rest it before slicing and spoon the pan juices over each portion. Heat oven to 160°C (320°F). Pat brisket dry and season with salt and pepper. Heat oil in a heavy oven-safe pot and brown brisket on all sides. Whisk soy sauce, mustard, honey, garlic and stock. Return brisket to pot and add rosemary and thyme. Pour sauce around the meat, cover tightly and braise 3 to 4 hours, turning once, until a fork slides in easily.
Recipe card
Braised Beef Brisket with Mustard, Honey and Herbs
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Season and sear
Heat oven to 160°C (320°F). Pat brisket dry and season with salt and pepper. Heat oil in a heavy oven-safe pot and brown brisket on all sides.
Mix braising sauce
Whisk soy sauce, mustard, honey, garlic and stock.
Braise
Return brisket to pot and add rosemary and thyme. Pour sauce around the meat, cover tightly and braise 3 to 4 hours, turning once, until a fork slides in easily.
Rest
Transfer brisket to a board, tent loosely with foil and rest 20 minutes. Skim excess fat from the sauce.
Slice and serve
Slice thinly across the grain and spoon warm pan sauce over the meat.
How to tell when it is ready
Slice thinly across the grain and spoon warm pan sauce over the meat.
Tips
- Heat oven to 160°C (320°F).
- Whisk soy sauce, mustard, honey, garlic and stock.
- Return brisket to pot and add rosemary and thyme.
- Transfer brisket to a board, tent loosely with foil and rest 20 minutes.
Troubleshooting
- If brisket is still tough, cover and continue braising in 20-minute intervals.
- If the sauce is salty, thin it with unsalted stock.
Substitutions
- Use low-sodium tamari instead of soy sauce.
- Use vegetable stock if beef stock is unavailable.
Variations
- Add orange zest to the braising liquid.
- Use a pinch of smoked paprika in the rub.
Serving suggestions
- Serve with potatoes and braised cabbage.
- Add horseradish at the table.
- Offer the strained pan sauce separately.
- Pair with roasted carrots.
Make ahead
Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Refrigerate sliced brisket with its sauce for up to 3 days, or freeze up to 2 months. Reheat gently until steaming.
Storage
Refrigerate sliced brisket with its sauce for up to 3 days, or freeze up to 2 months. Reheat gently until steaming.
Food safety
Cook beef until fork-tender and reheat leftovers to 74°C (165°F). Refrigerate within 2 hours.
Frequently asked questions
Can I make brisket ahead?
Yes. Chill it in its sauce, then slice cold and reheat gently in the sauce until steaming.
How should I store slow-braised beef brisket?
Refrigerate sliced brisket with its sauce for up to 3 days, or freeze up to 2 months. Reheat gently until steaming.
Serve with potatoes and braised cabbage. Refrigerate sliced brisket with its sauce for up to 3 days, or freeze up to 2 months. Reheat gently until steaming.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.