Seared Brisket with Spiced Charoset and Orange Glaze

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

A Passover-inspired brisket featuring a spiced fruit charoset topping and a zesty orange glaze that complements the deep beef flavor. This Jewish Passover recipe, ready in about 205 minutes, pairs beef brisket, kosher salt, and black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 3 pounds beef brisket
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 3 tablespoons olive oil
• 2 medium apples, peeled and finely diced
• 1/2 cup red wine
• 1/3 cup walnuts, chopped
• 2 tablespoons honey
• 1/3 cup fresh orange juice
• 1 teaspoon orange zest

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

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

Instructions

1. Step 1: Pat dry 3 pounds beef brisket and season evenly on all sides with 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon ground cinnamon.
2. Step 2: Heat 3 tablespoons olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Sear brisket for 4-5 minutes per side until a deep brown crust forms, then transfer to a roasting pan.
3. Step 3: In a medium bowl, mix 2 peeled and finely diced medium apples, 1/3 cup chopped walnuts, and 2 tablespoons honey to create the spiced charoset topping.
4. Step 4: Pour 1/2 cup red wine and 1/3 cup fresh orange juice into the roasting pan, add 1 teaspoon orange zest, and spoon the charoset mixture on top of the brisket.
5. Step 5: Cover the pan tightly with foil and roast in a preheated oven at 300°F for 3 hours until the brisket is fork-tender.
6. Step 6: Remove brisket and let rest for 15 minutes before slicing. Serve slices topped with the softened charoset and pan juices for a sweet-spiced balance.