Herbed Roasted Brisket with Horseradish-Cranberry Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 developed and reviewed.

Slow-roasted beef brisket seasoned with garlic and fresh herbs, served alongside a zesty horseradish and cranberry sauce to brighten this Passover classic. This Jewish-inspired Passover recipe, ready in about 255 minutes, pairs beef brisket, garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 240 min Serves 8 Jewish cuisine 450 cal/serving

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Ingredients

4 lbs beef brisket
6, minced garlic cloves
3 tbsp olive oil
2 tbsp, chopped fresh rosemary
2 tbsp, chopped fresh thyme
2 tsp salt
1 tsp black pepper
1 cup beef broth
1/2 cup cranberry sauce
2 tbsp prepared horseradish
1 tbsp apple cider vinegar
1 tbsp honey

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

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Instructions

Step 1: Preheat oven to 300°F. In a small bowl, combine 6 minced garlic cloves, 3 tbsp olive oil, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 2 tsp salt, and 1 tsp black pepper to form a herb paste.
Step 2: Rub the herb mixture evenly all over 4 lbs beef brisket. Place brisket fat side up in a roasting pan and pour 1 cup beef broth into the bottom.
Step 3: Cover the pan tightly with foil and roast in the oven for 3.5 to 4 hours until the brisket is fork-tender.
Step 4: While brisket roasts, prepare the horseradish-cranberry sauce by whisking together 1/2 cup cranberry sauce, 2 tbsp prepared horseradish, 1 tbsp apple cider vinegar, and 1 tbsp honey until smooth and balanced between sweet and spicy.
Step 5: Remove brisket from oven and let rest for 15 minutes. Slice against the grain and serve with a generous spoonful of the horseradish-cranberry sauce.