Description
A tender, slow-cooked brisket with a sweet and savory honey glaze, perfect for Rosh Hashanah or any holiday gathering. This forgiving recipe requires minimal prep and delivers incredible flavor with a ‘set it and forget it’ convenience.
Ingredients
Scale
- 3–4 lbs beef brisket (flat cut preferred)
- 1 large yellow onion, sliced into half-rings
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup honey
- 1/2 cup brown sugar, packed
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
Instructions
- Pat the brisket dry with paper towels and rub all over with salt and black pepper. Let sit at room temperature for 20-30 minutes if possible.
- Slice the onion into half-rings and spread evenly across the bottom of a 6-quart slow cooker insert to create a bed for the meat.
- In a medium bowl, whisk together honey, brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, minced garlic, ground ginger, and cinnamon until the sugar is mostly dissolved.
- Place the seasoned brisket on top of the onions in the slow cooker. Pour the glaze over the brisket, ensuring it is evenly coated.
- Cover and cook on LOW for 8 hours. (If using HIGH, cook for 4-5 hours, but texture may be less tender).
- Remove the brisket from the slow cooker and place it on a cutting board. Cover loosely with foil and let rest for 10-15 minutes to redistribute juices.
- Optional: While the meat rests, skim excess fat from the sauce. Whisk the cornstarch slurry into the hot sauce and cook on HIGH for 10-15 minutes until thickened.
- Slice the brisket against the grain into thin slices. Arrange on a platter with onions and spoon the warm sauce over the top.
Notes
Slice the brisket against the grain for maximum tenderness. Do not skip the resting period, as it keeps the meat juicy. The flavors improve if made a day ahead. For a gluten-free version, substitute soy sauce with tamari. For a vegan option, use plant-based brisket or portobello mushrooms and maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice of brisket w
- Calories: 350
- Sugar: 20
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 1
- Protein: 30
Keywords: Rosh Hashanah, brisket, honey glazed, slow cooker, holiday dinner, Jewish New Year, sweet and savory beef, make-ahead meal