Baked Citrus and Honey Brisket with Carrot and Celery Root

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-baked beef brisket infused with the sweetness of honey and bright citrus, paired with roasted carrots and creamy celery root for a hearty Passover main. This Jewish-inspired Passover recipe, ready in about 230 minutes, pairs beef brisket, honey, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 6 Jewish cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a small bowl, whisk together 1/4 cup honey, 1/2 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lemon juice, and 4 minced garlic cloves.
  2. Step 2: Season 3-pound beef brisket all over with 2 tsp salt, 1 tsp freshly ground black pepper, and 2 tsp chopped fresh thyme. Place brisket in a roasting pan and pour the citrus honey mixture over it.
  3. Step 3: Toss 3 large peeled and chunked carrots and 1 medium peeled and chunked celery root with 3 tbsp olive oil and scatter around the brisket.
  4. Step 4: Cover the roasting pan tightly with foil and bake for 3 to 3.5 hours, basting the brisket every hour with pan juices, until the meat is fork-tender.
  5. Step 5: Remove from oven and let the brisket rest for 15 minutes before slicing against the grain. Serve with the roasted carrots and celery root, spooning pan juices over the top.

Frequently asked questions

How long does Baked Citrus and Honey Brisket with Carrot and Celery Root take to make?

Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Citrus and Honey Brisket with Carrot and Celery Root?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Baked Citrus and Honey Brisket with Carrot and Celery Root?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Citrus and Honey Brisket with Carrot and Celery Root for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Citrus and Honey Brisket with Carrot and Celery Root?

Jewish passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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