Simmered Braised Brisket with Onions and Garlic for Passover

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 drafted and published.

Tender brisket slowly braised with caramelized onions and garlic, infused with Passover-inspired spices for a comforting meal. This Middle Eastern Passover recipe, ready in about 210 minutes, pairs beef brisket, olive oil, and yellow onions for a weeknight-friendly dinner. Each serving lands at about 550 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.

Prep: 20 min Cook: 190 min Serves 6 Middle Eastern cuisine 550 cal/serving

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Ingredients

3 lbs beef brisket, trimmed
2 tbsp olive oil
3 large yellow onions, thinly sliced
6 garlic cloves, smashed
2 tsp kosher salt
1 tsp black pepper
1 tsp ground allspice
3 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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

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Instructions

Step 1: Preheat oven to 300°F. Season 3 lbs beef brisket evenly with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp ground allspice.
Step 2: Heat 2 tbsp olive oil in a large heavy oven-safe pot or Dutch oven over medium-high heat. Sear brisket for 5 minutes per side until deeply browned and fragrant. Remove brisket and set aside.
Step 3: Add 3 thinly sliced yellow onions and 6 smashed garlic cloves to the pot. Sauté over medium heat for 8 minutes, stirring frequently until onions are golden and caramelized.
Step 4: Return brisket to pot, nestle 2 sprigs fresh rosemary and 2 sprigs fresh thyme around it, then pour in 3 cups beef broth.
Step 5: Bring liquid to a simmer on the stovetop, cover pot tightly, and transfer to the preheated oven. Braise for 3 hours until brisket is fork-tender.
Step 6: Remove brisket and herbs from pot. Skim fat from sauce and simmer uncovered on stovetop for 10 minutes until sauce thickens slightly. Slice brisket against the grain and serve drizzled with sauce.