Roasted Herb Brisket with Charoset Glaze

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

A tender slow-roasted beef brisket glazed with a sweet and spiced charoset sauce, perfect for a Passover main dish. This Middle Eastern-inspired Passover recipe, ready in about 230 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 420 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 Middle Eastern cuisine 420 cal/serving

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Ingredients

3 lbs beef brisket
3 tbsp olive oil
4, minced garlic cloves
1 tsp ground cinnamon
1/2 tsp ground ginger
1 large, peeled and finely chopped apple
1/2 cup red wine
2 tbsp red wine vinegar
1/4 cup, chopped walnuts
2 tbsp honey
1 1/2 tsp salt
1 tsp black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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Instructions

Step 1: Preheat oven to 300°F. Rub 3 lbs beef brisket all over with 3 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 4 minced garlic cloves. Place in a roasting pan.
Step 2: In a small bowl, combine 1 large peeled and finely chopped apple, 1/2 cup red wine, 2 tbsp red wine vinegar, 1/4 cup chopped walnuts, 2 tbsp honey, 1 tsp ground cinnamon, and 1/2 tsp ground ginger. Stir to form the charoset glaze.
Step 3: Pour half of the charoset glaze over the brisket, reserving the rest. Cover the roasting pan tightly with foil and roast for 3 hours.
Step 4: Remove foil, baste brisket with remaining glaze, and roast uncovered for an additional 30 minutes until the brisket is tender and the glaze is caramelized on top.
Step 5: Let brisket rest for 15 minutes before slicing thinly against the grain. Serve with pan juices and extra charoset glaze on the side.