Honey-Glazed Brisket with Root Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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.

Tender slow-cooked beef brisket glazed with a honey and garlic sauce, served with roasted root vegetables for a comforting Passover main course. This Jewish-inspired beef recipe, ready in about 200 minutes, pairs beef brisket, olive oil, garlic cloves 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: 20 min Cook: 180 min Serves 8 Jewish cuisine 450 cal/serving

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Ingredients

4 lbs beef brisket
2 tbsp olive oil
5 cloves, minced garlic cloves
1/4 cup honey
1/2 cup red wine
3 large, cut into 2-inch pieces carrots
2 large, cut into 2-inch pieces parsnips
1 large, quartered yellow onion
2 tbsp fresh thyme
2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 300°F. Pat dry 4 lbs beef brisket and rub with 2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat, sear brisket on all sides until browned, about 4 minutes per side.
Step 2: Remove brisket and add 5 minced garlic cloves, 1/2 cup red wine, and 1/4 cup honey to deglaze the pot, scraping up browned bits for 2 minutes until sauce thickens slightly.
Step 3: Return brisket to pot, nestle in 3 large carrots, 2 large parsnips, and 1 large quartered yellow onion. Sprinkle with 2 tbsp fresh thyme.
Step 4: Cover and roast in oven for 3 hours until brisket is fork-tender and vegetables are soft. Baste brisket with pan juices every hour to keep moist and flavorful.
Step 5: Let brisket rest 15 minutes before slicing thinly against the grain. Serve with roasted root vegetables and pan glaze spooned over top.