Baked Herb-Crusted Brisket with Onion and Garlic

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender brisket slow-baked with a savory herb crust, caramelized onions, and roasted garlic, a hearty centerpiece for Passover meals. This Middle Eastern Passover recipe, ready in about 265 minutes, pairs beef brisket, yellow onions, sliced, and garlic cloves, whole for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 8, 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.

Prep: 25 min Cook: 240 min Serves 8 Middle Eastern cuisine 450 cal/serving

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Ingredients

3 pounds beef brisket
2 large yellow onions, sliced
8 garlic cloves, whole
2 tbsp fresh thyme leaves
2 tbsp fresh parsley, chopped
4 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
2 cups beef broth

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

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Instructions

Step 1: Preheat your oven to 300°F (150°C). Pat dry 3 pounds of beef brisket and season evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Step 2: In a small bowl, mix 4 tablespoons olive oil with 2 tablespoons fresh thyme leaves and 2 tablespoons chopped fresh parsley.
Step 3: Rub the herb and olive oil mixture all over the brisket, pressing it into the meat.
Step 4: Place the brisket fat side up in a large roasting pan. Scatter 2 large sliced yellow onions and 8 whole garlic cloves around the brisket.
Step 5: Pour 2 cups beef broth into the pan without washing off the herb rub. Cover tightly with foil and bake for 4 hours, until the brisket is fork-tender and the onions are caramelized.
Step 6: Remove from the oven and let rest for 20 minutes before slicing against the grain to serve.