Honey-Bronzed Brisket showcases the citrus florals of orange blossom honey. Florida has many varieties of honey, each with unique flavor profiles. Tupelo, which is from the panhandle, is a light golden-amber color with a greenish tint and has a very mild, floral taste. Gallberry offers a dark, stronger flavored liquid. Wildflower honey comes from rag weed, golden rod, Spanish needle, cabbage palm and other nectar sources. And saw palmetto has very rich fruity caramel notes.
Yield: 8 servings
4 pounds center-cut beef brisket, trimmed
Coarse salt and freshly-cracked pepper, to taste
4 medium sweet onions, thinly sliced
2 cloves garlic, thinly sliced
1/2 cup orange blossom honey
1/4 cup Dijon mustard
1/4 cup dry white wine
1/2 teaspoon dried thyme leaves, crushed
1. Heat oven to 350F. Sprinkle both sides of brisket with salt and pepper.
2. Heat large Dutch oven or covered pan on stove top. Add brisket and brown on all sides. Remove to platter.
3. Add onions and garlic to pan; cook until golden and slightly softened, about 5 minutes.
4. Whisk honey, mustard, wine and thyme. Return brisket to pan, placing on top of onions. Pour juices from brisket platter and about 3/4 of honey-wine mixture over brisket. Add 1 cup of water to pan. Bring to a boil. Cover and transfer to oven; bake at 350F for 2-1/2 hours, basting with pan juices every 20 to 30 minutes.
5. Uncover and pour remaining honey-wine mixture over brisket. (Onion mixture will be a dark bronze color at this point.) Bake uncovered for another 20 minutes.
6. Remove brisket to platter, cover and let sit about 15 minutes. Remove fat from pan juices and season with salt and pepper. To serve, slice brisket across grain. Serve with onions and drizzle with pan juices.