Baked Herb-Rubbed Brisket with Horseradish Sauce

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

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.

A tender, slow-baked beef brisket rubbed with traditional Passover herbs and served with a creamy horseradish sauce that balances smoky richness with sharp heat. This Middle Eastern Passover recipe, ready in about 200 minutes, pairs beef brisket, olive oil, and garlic cloves, minced for a weeknight-friendly dinner. Each serving lands at about 450 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.

Prep: 20 min Cook: 180 min Serves 6 Middle Eastern cuisine 450 cal/serving

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Ingredients

3 pounds beef brisket
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons salt
1 teaspoon black pepper
1/4 cup prepared horseradish
1/2 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon honey

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

The carving knife we’d slice this with → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

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Instructions

Step 1: Preheat the oven to 325°F. Pat dry 3 pounds beef brisket and rub evenly with 2 tablespoons olive oil, 4 minced garlic cloves, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 2 teaspoons salt, and 1 teaspoon black pepper.
Step 2: Place the brisket in a roasting pan, cover tightly with foil, and bake for 3 hours until fork-tender and juices run clear.
Step 3: While the brisket bakes, combine 1/4 cup prepared horseradish, 1/2 cup Greek yogurt, 1 tablespoon lemon juice, and 1 teaspoon honey in a small bowl; whisk until smooth and refrigerate.
Step 4: Remove the brisket from the oven, let rest for 15 minutes, then slice against the grain and serve with the chilled horseradish sauce on the side.