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Perfect for parties or gatherings, this simple and flavorful recipe can be easily transformed into tacos, focaccia or pizza.
For more great cooking, watch Baruch Hashem It’s Shabbos!
2 and 1/2 to 3 pounds 2nd cut brisket
3 heaping tablespoons Haddar Dijon Mustard
6 tablespoons honey
2 tablespoons Tuscanini Light Olive Oil
1/2 tablespoon black pepper
1 tablespoon Tuscanini Sea Salt
In a bowl, mix together the Dijon mustard, honey, olive oil, and black pepper. Hold off on adding the salt for now—we’ll save that for the final step!
Massage the marinade into the brisket, ensuring it is fully coated.
Cover and let it marinate overnight in the refrigerator to absorb all those rich flavors.
Preheat your oven to 300 degrees Fahrenheit.
Place the marinated brisket onto a sheet of parchment paper and wrap it tightly. Repeat this step three times, turning the brisket 90 degrees with each wrap to ensure no drippings escape. Follow the same procedure with heavy aluminum foil, wrapping tightly to seal in all the juices.
Place the wrapped brisket on a rack with a drip pan underneath to catch any potential drippings.
Roast the brisket low and slow for five to six hours, or until it’s tender enough to pull apart with a fork.
Once the brisket is cooked, carefully unwrap it and shred the meat using a fork.
Sprinkle generously with Tuscanini sea salt to elevate the flavors.
Enjoy the pulled beef on your favorite bread, pizza dough, tacos, or with a hearty bowl of mashed potatoes. For the perfect pairing, serve alongside a glass of Baron Herzog Old Vine Zinfandel.
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