Brisket Braised in Honey and Red Wine

Honey has long been considered sacred across cultures — a symbol of new life, healing and transformation. In many religious traditions it’s more than just a sweetener; it’s a sign of hope and renewal. During Rosh Hashanah, the Jewish New Year, honey takes center stage in celebratory meals to sweeten the year ahead.

This brisket is braised slowly in honey and red wine, honoring that tradition with a modern twist. The result is a rich and tender dish layered with deep, complex flavors — perfect for a holiday table yet simple enough to enjoy any time you crave a warm crowd-pleasing main course.

Note that it’s important not to overcook the meat when you first sear so it doesn’t get tough. Remove the hard fat on the surface of the meat but leave the finer marbling since it keeps the meat juicy. This recipe was adapted from Proportional Plate.

Ingredients:

• 1 beef brisket (3-5 lbs), trimmed of its hard fat
• 1-2 bulbs fresh fennel, washed and roughly chopped
• 3 celery stalks, washed and roughly chopped
• 1 large yellow onion, roughly chopped
• 8 cloves of garlic, minced
• 2 inches fresh ginger root, peeled and minced
• 2-4 cups unsalted beef broth
• 3 cups fresh orange juice
• 1 large cinnamon stick
• 1 bay leaf
• 3 star anises
• 1 small jalapeño pepper
• 1 1/2 cup Big Island Bees Macadamia blossom honey
• 1 bottle of a dry red wine
• Vegetable oil

Directions:

1. Preheat oven to 325° F.
2. Season both sides of brisket with salt and pepper.
3. Heat the oil in a dutch oven . Sear the brisket on both sides until brown. Do not over cook – only sear until brown or you risk drying out the meat. Take the meat out of the pan and set aside
4. In the same pot that you seared the meat, brown the fennel, onions and celery. Add the ginger and garlic and cook for a minute more. Add the orange juice, honey, red wine and the spices including the jalapeño. Stir until mixed and simmer on low, uncovered for about 10-15 minutes.
5. Return the brisket to the pan. The brisket must be covered by the liquid, so if need be, add beef broth to ensure the meat is covered. Cover the pan, place into the preheated oven and roast for 30- 40 minutes per pound.
6. Skim the excess fat off the top of the braising liquid. Remove the meat and let sit for at least 15 minutes.
   
7. Strain the vegetables from the broth in the dutch oven, reserving both. Simmer the broth on the stove until it is reduced by half.
8. Slice the meat across the grain of the meat to serve. Top with the reserved vegetables and a ladle of the reduced broth.