Honey-Glazed Brisket with Caramelized Onions and Passover Spices

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 Passover recipe, ready in about 240 minutes, pairs beef brisket, olive oil, and yellow onions, thinly sliced 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.

Ingredients

• 4 lbs beef brisket
• 3 tbsp olive oil
• 3 large yellow onions, thinly sliced
• 4 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

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

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.