Roasted Brisket with Onions and Garlic Confit

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

Slow-roasted beef brisket cooked with sweet onions and garlic confit, yielding a tender, flavorful centerpiece ideal for a Passover feast. This Jewish Passover recipe, ready in about 230 minutes, pairs beef brisket, trimmed, kosher salt, and black pepper 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 "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, trimmed
• 2 tsp kosher salt
• 1 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 large yellow onions, sliced into 1/2-inch rings
• 8 garlic cloves, peeled
• 4 fresh thyme sprigs
• 2 cups beef broth, low sodium
• 1 tbsp red wine vinegar

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Instructions

1. Step 1: Preheat the oven to 300°F (150°C). Rub 4 lbs trimmed beef brisket evenly with 2 tsp kosher salt and 1 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof skillet over medium-high heat and sear the brisket for 4 minutes per side until a deep brown crust forms. Transfer the brisket to a plate.
3. Step 3: In the same skillet, add 3 large sliced yellow onions and 8 peeled garlic cloves. Sauté for 5 minutes until the onions soften and the garlic turns fragrant but not browned.
4. Step 4: Return the brisket to the skillet, nestling it among the onions and garlic. Add 4 fresh thyme sprigs, 2 cups low sodium beef broth, and 1 tbsp red wine vinegar.
5. Step 5: Cover the skillet tightly with foil and transfer to the oven. Roast for 3 to 3 1/2 hours until the brisket is fork-tender.
6. Step 6: Remove from oven and let the brisket rest covered for 15 minutes before slicing against the grain. Serve with the softened onions and garlic confit spooned over the top.