Baked Herb-Rubbed Brisket with Horseradish Sauce

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

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-inspired Passover recipe, ready in about 200 minutes, pairs beef brisket, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 180 min Serves 6 Middle Eastern cuisine 450 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Baked Herb-Rubbed Brisket with Horseradish Sauce take to make?

Total time is about 200 minutes (20 min prep + 180 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 Herb-Rubbed Brisket with Horseradish Sauce?

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 Herb-Rubbed Brisket with Horseradish Sauce?

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 Herb-Rubbed Brisket with Horseradish Sauce 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 Herb-Rubbed Brisket with Horseradish Sauce?

Middle Eastern 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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