Baked Citrus and Honey Brisket with Carrot and Celery Root

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 Passover recipe, ready in about 230 minutes, pairs beef brisket, honey, and orange juice for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Ingredients

• 3 pounds beef brisket
• 1/4 cup honey
• 1/2 cup orange juice, freshly squeezed
• 1/4 cup lemon juice, freshly squeezed
• 4 garlic cloves, minced
• 3 large carrots, peeled and cut into 2-inch chunks
• 1 medium celery root (celeriac), peeled and cut into 2-inch chunks
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper, freshly ground
• 2 tsp fresh thyme, chopped

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

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.