Classic Slow-Cooked Brisket with Aromatic Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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, flavorful beef brisket braised with vegetables and herbs, a centerpiece for the Passover Seder meal. This Middle Eastern Passover recipe (gluten-free), ready in about 255 minutes, pairs beef brisket, olive oil, and onions 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 rice, quinoa, or a quick salad. 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: 45 min Cook: 210 min Serves 8 Middle Eastern cuisine 450 cal/serving

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Ingredients

3 pounds beef brisket
2 tablespoons olive oil
2 onions
4 cloves garlic
2 carrots
2 stalks celery
1 cup beef broth
1/4 cup apple cider vinegar
2 tablespoons tomato paste
1 tablespoon dried thyme
1 teaspoon black pepper
1 bay leaf

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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 oven to 325°F (160°C). Season 3 pounds beef brisket with 1 teaspoon black pepper and 1/2 teaspoon salt. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear brisket on all sides until browned, about 5 minutes per side.
Step 2: Remove brisket and set aside. Add 2 peeled and thinly sliced onions and 4 minced garlic cloves to the pot. Sauté for 3-4 minutes until softened. Add 2 peeled and sliced carrots, 2 sliced celery stalks, and 2 tablespoons tomato paste, stirring for 2 minutes.
Step 3: Return brisket to pot. Add 1 cup beef broth, 1/4 cup apple cider vinegar, 1 tablespoon dried thyme, and 1 bay leaf. Bring to a simmer, cover, and transfer to oven. Braise for 3.5 hours until meat is fork-tender.
Step 4: Remove brisket and let rest for 15 minutes. Strain cooking liquid, discard bay leaf, slice brisket against the grain, and serve with vegetables and sauce.