How to make it

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a baking pan with 3 pieces of aluminum foil; the first long-ways, the second two pieces lay across the middle. Take the brisket out of its package and place, fat side up, on top of the foil.
  • Set out two small bowls. In the first bowl, mix the mustard and honey together. In the second bowl, mix together the rest of the ingredients.
  • Brush the brisket with the honey-mustard mixture, then sprinkle the brown sugar mixture over and pat all over.
  • Fold the foil over the brisket until it is completely covered (you may need to add extra foil), making a tent at the top. Bake for 2 hours.
  • Remove from oven and let rest for about 10 minutes. Transfer to a cutting board and slice as thinly as you'd like; I prefer mine about 1/2 an inch thick.
  • Serve hot with cabbage, onion, potatoes and carrots! :)

Reviews & Comments 6

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    " It was excellent "
    mamamia1969 ate it and said...
    This was so delicious, I couldn't stop eating it! I soaked the beef for several hours in water, changing it every hour or so. This reduced the saltiness. The combination of flavors was amazing. I highly recommend this recipe.
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  • mommyluvs2cook 4 years ago
    Hi Icecreamuffin, is the clove amount right or a typo? Was too much for us, so I'm sorry, we weren't huge fans :( I'm sorry!!! Not rating any stars, because I'm not sure if it is a typo or if we are just highly sensitive to the flavor of cloves or something lol! Added a little more here in the IMI II ---------> Roasted Corned Beef Brisket
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  • njspanteach 6 years ago
    Tasted the brown sugar and think I found a new topping for ...everything! Can't wait to see what comes out of my oven. Ground my own cloves and think they are a great breath freshener.
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  • elgourmand2 6 years ago
    I am about due to put down 3 or 4 briskets. As I was reading your recipe I was thinking that the meal will be great and the leftovers will be truly fantastic. Think I'd cook it a tad less but a great post. Thanks for sharing.
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  • ThiaPlum 10 years ago
    Making this tooday! This is a keeper
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  • shibattou 11 years ago
    It's getting harder and harder to find good MAN food on this site. Thanks for this post. Yum, Yum...
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  • chuckieb 11 years ago
    Oh my goodness...that's beautiful! Gorgeous picture, gorgeous post. Totally bookmarked for next St. Pat's! Thank-you!
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