Baked Herb-Rubbed Brisket with Matzo Ball Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Passover recipe, ready in about 255 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

Ingredients

• 4 lbs beef brisket
• 2 tsp kosher salt
• 1 1/2 tsp, freshly ground black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 3 tbsp olive oil
• 2 large, sliced yellow onion
• 3 medium, cut into 1-inch chunks carrots
• 3, cut into 1-inch chunks celery stalks
• 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

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.