Baked Herb-Rubbed Brisket with Matzo Ball Gravy

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A slow-baked beef brisket seasoned with classic Passover herbs, served with a rich gravy infused with matzo ball broth for a comforting holiday centerpiece. This Jewish Passover recipe, ready in about 255 minutes, pairs beef brisket, kosher salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 480 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.

Ingredients

• 4 lbs beef brisket
• 2 tsp kosher salt
• 1 1/2 tsp black pepper, freshly ground
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 3 tbsp olive oil
• 2 large yellow onion, sliced
• 3 medium carrots, cut into 1-inch chunks
• 3 celery stalks, cut into 1-inch chunks
• 4 cups chicken broth (matzo ball broth)
• 1/2 cup matzo meal
• 2 large eggs
• 2 tbsp vegetable oil
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley

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

Instructions

1. Step 1: Preheat oven to 300°F. Combine 2 tsp kosher salt, 1 1/2 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp dried rosemary in a small bowl. Rub this herb mixture evenly over all sides of the 4 lb beef brisket.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof roasting pan over medium-high heat. Sear the brisket for 5 minutes per side until browned. Remove and set aside.
3. Step 3: Add 2 large sliced yellow onions, 3 chopped carrots, and 3 chopped celery stalks to the pan. Sauté for 6 minutes until vegetables soften and edges caramelize.
4. Step 4: Pour 4 cups chicken broth (matzo ball broth) into the pan and bring to a simmer. Return brisket to the pan, cover tightly with foil, and bake for 3 1/2 hours until tender.
5. Step 5: While brisket cooks, prepare matzo balls by whisking 1/2 cup matzo meal, 2 large eggs, 2 tbsp vegetable oil, 2 tbsp chopped fresh dill, and 2 tbsp chopped fresh parsley in a bowl. Let sit for 30 minutes.
6. Step 6: Form matzo mixture into 12 small balls and boil gently in salted water for 30 minutes until they float and are firm.
7. Step 7: When brisket is done, remove it and keep warm. Strain pan juices and vegetables, then return liquid to the stovetop and simmer to reduce slightly for gravy.
8. Step 8: Serve sliced brisket with the savory gravy poured over and matzo balls on the side, offering a hearty dish rich with Passover tradition.