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4 lbs. center-cut beef brisket, trimmed
1/2 c. Burleson's Dark Honey
4 medium onions, thinly sliced
2 cloves garlic, thinly sliced
1/4 c. Dijon mustard
1/4 c. dry white wine
1/2 tsp. dried thyme leaves, crushed
Sprinkle both sides of brisket with salt and pepper. Heat large Dutch oven to medium-high heat and brown brisket on all sides. Remove brisket and keep covered on a platter. Add onions and garlic to pan, cooking about 5 minutes until golden and slightly softened. Meanwhile, in small bowl, whisk together honey, mustard, wine and thyme. Return brisket to pan on top of onions, and pour on 3/4 of the honey-wine mixture, plus whatever juices remained on the platter. Add 1 c. of water and bring to a boil. Cover Dutch oven and place in preheated 350 degrees Fahrenheit oven for 2-1/2 hours, basting with pan juices every 20-30 minutes. Uncover and pour remaining honey-wine mixture over brisket. Continue baking, uncovered, an additional 20 minutes. Remove brisket to platter, cover and allow to rest 15 minutes. Makes 8 servings. Serving suggestion: Remove fat from pan juices and season with salt and pepper. Slice brisket across grain and serve with onions and pan juices.
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