Roasted Brisket with Onions and Garlic Confit

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-roasted beef brisket cooked with sweet onions and garlic confit, yielding a tender, flavorful centerpiece ideal for a Passover feast. This Jewish-inspired Passover recipe, ready in about 230 minutes, pairs beef brisket, trimmed, kosher salt, 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 "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: 210 min Serves 8 Jewish cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Roasted Brisket with Onions and Garlic Confit take to make?

Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Brisket with Onions and Garlic Confit?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket, trimmed from drying out.

Can I substitute ingredients in Roasted Brisket with Onions and Garlic Confit?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Brisket with Onions and Garlic Confit for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Brisket with Onions and Garlic Confit?

Jewish passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes