Honey-Glazed Beef Brisket Recipe
- by Omaha Steaks
- Last updated Aug 6, 2024
If you’re still associating a hearty beef brisket with boring Sunday dinners at grandma’s house, we’ve got the recipe your taste buds have been waiting for! This honey-glazed beef brisket dish holds onto that classic beefy experience you love, all while adding exciting flavors you must taste to believe. This tender, perfectly carved roast is marinated in a homemade blend of floral honey, complex Dijon mustard, tart pineapple, citrusy lemon, aromatic garlic, and earthy thyme before being cooked in the oven to fork-tender perfection and finished on a grill to deliver a wonderful char for a meal you’ll want every Sunday!
Why We Love This Brisket Recipe
The only way to get the most out of this mouthwatering twist on a classic brisket dinner is with a bold, beefy, versatile centerpiece: Omaha Steaks Beef Brisket Flat. Impeccably carved by master butchers and aged for a minimum of 28 days for top-tier flavor and tenderness, this roast is guaranteed to be free of fat and full of flavor.
Before You Start
- Thaw your beefy and lean Omaha Steaks Beef Brisket Flat in the refrigerator for 6-10 hours.
Tools You Will Need Before You Start
- 1 Medium Mixing Bowl
- Whisk
- 1 Resealable Bag
- 1 Nonstick Roasting Pan
- Aluminum Foil
- Oil Brush
- Tongs
- Gas or Charcoal Grill
Omaha Steaks Products Featured in This Recipe
Honey-Glazed Beef Brisket
Ingredients
- 1 2 lb. Omaha Steaks Beef Brisket Flat thawed
- 1 cup orange blossom honey
- 1/2 cup grainy Dijon mustard
- 3 tablespoons pineapple juice
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon garlic, minced
- 1 teaspoon fresh thyme leaves
- 2 cups barbeque sauce, for serving
- Canola or grapeseed oil, for oiling grill grates
- Salt
- Pepper
Instructions
- Combine honey, mustard, pineapple and lemon juices, garlic, and thyme in a medium mixing bowl and whisk until well blended. Season to taste with salt and pepper.
- Place thawed brisket in resealable plastic bag, add honey mixture, seal, and refrigerate at least 1 hour, up to 24 hours.
- Once marinated to your preference, preheat oven to 350 degrees Fahrenheit.
- Transfer brisket from plastic bag to nonstick roasting pan and cover with aluminum foil. Bake about 2 hours or until brisket is very tender. Approximately 15 minutes (if using a gas grill) or 30 minutes (if using a charcoal grill) before brisket is ready, preheat and oil grill grates.
- Remove brisket from oven and transfer to preheated grill. Grill, turning frequently, for about 12 minutes or until nicely charred. Remove from grill and let rest a few minutes before slicing thinly against the grain, then serve with barbeque sauce on the side.
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