Honey Garlic Glazed Brisket

A tender and delicious feast of Honey-garlic glazed Brisket

Our theme this month is all about using salt to cure and preserve meat. In our Richard Bosman interview we talked about the curing process which is the dry method for preserving meat. Here, our salt-diva Izelle Hoffman creates a succulent dish using brisket (also known as corned beef – so called because the meat was often treated with large grained rock salt, also called “corns” of salt). The brisket has been cured (or pickled) in a seasoned brine. Create a tender and delicious feast…etc

Honey-garlic glazed Brisket

(Corned Beef is a cut of meat (brisket) that has been cured (or pickled) in a seasoned brine)

Create a tender and delicious feast with this easy recipe that never disappoints!

Prep time: 15minutes
Cooking time: 4hours
Serves 6-8 people



  • Pre heat oven to 160’C on Thermo Fan setting
  • Trim and discard most of the surface fat from the brisket.
  • Rinse well under running water.
  • Lay meat, fatty side up in a roasting pan.
  • Season with Oryx Desert Wine Salt, and Oryx Desert Ground Black Pepper
  • Pour the 6 cups of hot water around the brisket and add the sliced garlic cloves and
    red salad onions
  • Seal the pan with foil and bake until meat is very tender when pierced, about 4hrs
  • Uncover and drain off most of the liquid into a bowl, leave just enough to cover the
    surface of the pan
  • In a small mixing bowl, mix 1 cup of the drained liquid, olive oil, 1ts Oryx Desert Wine
    , 1ts paprika, balsamic vinegar and honey. Spread evenly over the meat.
  • Broil until the honey glaze begins to brown, would be about 3-5 minutes.
  • Serve with a side of your choice; I served it with oven baked roast sweet potatoes.
    Can be served hot or cold; slice meat across the grain.

Chef Izelle Hoffman – Lifestyle chef