Honey-Glazed Brisket with Caramelized Onions and Passover Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Slow-cooked brisket infused with a honey and spice glaze, layered with sweet caramelized onions — a comforting centerpiece for Passover meals. This Jewish-inspired Passover recipe, ready in about 240 minutes, pairs beef brisket, olive oil, yellow onions, thinly sliced 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
• 3 tbsp olive oil
• 3 large yellow onions, thinly sliced
• 4 cloves garlic cloves, minced
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 2 tsp salt
• 1 tsp black pepper
• 2 cups beef broth

Instructions

1. Step 1: Preheat oven to 325°F. In a large Dutch oven, heat 3 tbsp olive oil over medium heat. Add 3 large thinly sliced yellow onions and sauté for 20 minutes until golden brown and caramelized, stirring occasionally.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, and 1/2 tsp ground allspice into the onions, cooking for 1 minute until fragrant.
3. Step 3: Season 4 lb beef brisket with 2 tsp salt and 1 tsp black pepper, then place it over the onion mixture in the Dutch oven.
4. Step 4: In a small bowl, whisk together 1/4 cup honey and 2 tbsp apple cider vinegar. Pour this mixture over the brisket.
5. Step 5: Pour 2 cups beef broth around the brisket (not over the top) to keep it moist. Cover the Dutch oven with its lid and roast in the oven for 3 to 3.5 hours, basting occasionally with the pan juices, until the brisket is fork-tender.
6. Step 6: Remove the brisket and let it rest for 15 minutes before slicing against the grain. Serve with the caramelized onions and pan juices spooned on top.