Step 2

Combine honey, mustard, garlic, orange juice, lemon juice, chili flakes, thyme, salt and pepper in a medium bowl, whisking to blend well.

Step 3

Place brisket in a sealable plastic bag. Add marinade, seal, and refrigerate at least 1 hour, or up to 24 hours.

Step 4

Remove brisket from refrigerator and allow to come to room temperature.

Step 5

Preheat oven to 350°F.

Step 6

Heat evoo in a Dutch oven over medium heat.  Remove brisket from marinade (reserve marinade) and sear 5 minutes per side or until nicely browned.

Step 7

Pour marinade from plastic bag over brisket, add 3 cups chicken broth, cover, and bake at 350°F for 3 hours or until tender.

Step 8

Remove brisket to a cutting board and let rest at least 15 minutes before slicing against the grain.

Step 9

Transfer braising liquid to an unheated saucepan. Skim off the fat. Reduce the liquid by boiling on medium-high, uncovered, until it coats the back of a spoon. Season with salt and pepper. Pour over sliced brisket and serve. From the Joy of Kosher Cookbook, order your copy for 199 more recipes.