Matzo Meal-Crusted Brisket with Onion and Garlic Confit

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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-braised brisket crusted with matzo meal and topped with a rich onion and garlic confit, honoring Passover traditions. This Jewish-inspired beef recipe, ready in about 205 minutes, pairs beef brisket, matzo meal, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 530 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: 25 min Cook: 180 min Serves 8 Jewish cuisine 530 cal/serving

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Ingredients

3 lbs beef brisket
1 cup matzo meal
2 tsp kosher salt
1 tsp black pepper
3 tbsp olive oil
3 large sliced yellow onions
8 whole garlic cloves
2 cups beef broth
1 cup red wine
2 tsp chopped fresh thyme

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Instructions

Step 1: Preheat oven to 325°F. Mix 1 cup matzo meal with 2 tsp kosher salt and 1 tsp black pepper in a shallow dish.
Step 2: Pat dry 3 lbs beef brisket and press both sides into the matzo meal mixture to coat evenly.
Step 3: Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the brisket for 4 minutes per side until a golden crust forms.
Step 4: Remove brisket and set aside. Add 3 sliced large yellow onions and 8 whole garlic cloves to the pot. Cook over medium heat for 10 minutes, stirring occasionally, until softened and lightly caramelized.
Step 5: Return brisket to the pot. Pour in 2 cups beef broth and 1 cup red wine. Sprinkle 2 tsp chopped fresh thyme over the top.
Step 6: Cover and transfer to the oven. Braise for 3 hours until brisket is fork-tender.
Step 7: Remove brisket from pot, slice thinly, and serve topped with the onion and garlic confit and pan juices.