Honey-Glazed Brisket with Caramelized Onions and Matzah

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Slow-braised brisket glazed with honey and layered with caramelized onions, served alongside toasted matzah pieces for a hearty Passover entrée. This Jewish Passover recipe, ready in about 230 minutes, pairs beef brisket, yellow onions, thinly sliced, and honey 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.

Prep: 20 min Cook: 210 min Serves 8 Jewish cuisine 480 cal/serving

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Ingredients

3 lbs beef brisket
3 medium yellow onions, thinly sliced
1/4 cup honey
2 cups beef broth
2 tbsp olive oil
4 garlic cloves, minced
1 1/2 tsp salt
1 tsp black pepper
1 cup matzah pieces, toasted

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Instructions

Step 1: Preheat oven to 300°F. Heat 2 tbsp olive oil in a large oven-safe pot over medium heat. Add 3 medium thinly sliced yellow onions and 4 minced garlic cloves, sautéing for 15 minutes until deeply caramelized and fragrant.
Step 2: Pat dry 3 lbs beef brisket and season with 1 1/2 tsp salt and 1 tsp black pepper. Sear the brisket in the pot with onions on all sides until browned, about 4 minutes per side.
Step 3: Pour 2 cups beef broth and 1/4 cup honey over the brisket and onions. Cover the pot with a lid and place in the preheated oven. Braise for 3.5 hours, basting every hour with pan juices until the brisket is fork-tender.
Step 4: Remove the brisket and let it rest for 15 minutes before slicing thinly. Serve topped with caramelized onions and drizzle with pan glaze, accompanied by 1 cup toasted matzah pieces for texture contrast.