Glazed Brisket
A tender, flavorful brisket glazed with honey and pineapple, perfect for hearty family dinners or special occasions requiring a sweet and savory centerpiece.
Ingredients
Instructions
- Place the brisket in a Dutch oven and season with salt and pepper. Add diced onion and water.
- Cook until the brisket is tender, about 2 1/2 hours.
- Remove the brisket from the Dutch oven and place it in a roasting pan.
- Secure pineapple slices to the top of the meat with toothpicks.
- In a saucepan, boil honey, pineapple juice, sugar, and water to make the glaze.
- Pour the glaze over the meat in the roasting pan.
- Roast in an oven preheated to 425°F for 35 minutes, basting every 10 minutes.
- Add more water to the pan if it gets dry during roasting.
Tips & Substitutions
For extra flavor, marinate the brisket in the honey and pineapple juice mix overnight. If you don’t have pineapple slices, you can use canned peaches or apricots as a substitute. To achieve a deeper glaze, consider adding a splash of soy sauce or Worcestershire sauce to the glaze mixture. Ensure the brisket is well-trimmed to avoid excess fat.
Serving Suggestions
Serve the glazed brisket sliced, drizzled with extra glaze from the roasting pan. It pairs beautifully with roasted vegetables or mashed potatoes. For a refreshing side, consider a cucumber salad or coleslaw. This dish also complements well with rice or a hearty bread to soak up the delicious glaze.
Storage & Reheating
Leftover glazed brisket can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, wrap the brisket in foil and place it in a preheated oven at 300°F for about 20-30 minutes, or until heated through. You can also slice and microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Brisket contains roughly 306 calories, with 6g protein, 72g carbohydrates, and 3g fat. It is an excellent source of vitamin C (97% of the Daily Value) and dietary fiber (37% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 946mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while brisket is traditional, you can use a chuck roast or even pork shoulder. Just adjust the cooking time accordingly, as these cuts may require different cooking durations to achieve tenderness.
What can I do if my glaze is too runny?
If your glaze is too runny, you can thicken it by simmering it on the stove for a few extra minutes or adding a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the glaze until it thickens to your desired consistency.
How do I know when the brisket is done cooking?
The brisket is done when it is fork-tender and easily pulls apart. Generally, it should reach an internal temperature of about 190°F to 205°F for optimal tenderness. Use a meat thermometer for accuracy and check in several places.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).