Weekend Brisket Recipe

Name: Weekend Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves minced; 1 tablespoon kosher salt; 1 tablespoon ground black pepper freshly; 2 tablespoons light molasses honey, or sorghum; 2 tablespoons yellow mustard; 1/4 teaspoon ground red pepper; 1 brisket 4- to 5-lb., flat, trimmed; 1 yellow onion halved and thinly sliced; 1 tablespoon vegetable oil; 6 garlic cloves chopped; 1 cup beef broth; horseradish cream; 1 cup sour cream; 1 teaspoon prepared horseradish; 1 garlic clove minced; 1 jalapeno pepper pickled, stemmed, seeded, and minced, optional; salt to taste

Servings: persons

2 garlic cloves minced
1 tablespoon kosher salt
1 tablespoon ground black pepper freshly
2 tablespoons light molasses honey, or sorghum
2 tablespoons yellow mustard
1/4 teaspoon ground red pepper
1 brisket 4- to 5-lb., flat, trimmed
1 yellow onion halved and thinly sliced
1 tablespoon vegetable oil
6 garlic cloves chopped
1 cup beef broth
horseradish cream
1 cup sour cream
1 teaspoon prepared horseradish
1 garlic clove minced
1 jalapeno pepper pickled, stemmed, seeded, and minced, optional
salt to taste

1
Stir together first 6 ingredients in a small bowl to form a paste. Rub on brisket, and let stand at room temperature 1 hour.
2
Preheat oven to 250u00b0. Cook onion in hot oil in a large Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until tender. Add 6 garlic cloves, and saute 30 seconds. Remove from heat, and add beef broth, stirring to loosen browned bits from bottom of skillet. Place brisket in Dutch oven, fat side up. Spoon onion mixture over brisket.
3
Bake, covered, at 250u00b0 for 4 to 5 hours or until fork-tender. Let stand 30 minutes. Thinly slice brisket across the grain. Serve with Horseradish Cream.
4
Horseradish Cream: Stir together sour cream, horseradish, minced garlic, and, if desired, pickled jalapeno pepper in a small bowl. Add salt to taste. Refrigerate up to 1 week.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 garlic cloves minced, 1 tablespoon kosher salt, 1 tablespoon ground black pepper freshly, 2 tablespoons light molasses honey, or sorghum, and more.

Yes, Weekend Brisket falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Weekend Brisket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions