Slow-Simmered Brisket with Onions and Carrots

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

Tender beef brisket slow-cooked with caramelized onions, sweet carrots, and savory spices, ideal for a comforting Passover dinner. This Jewish Passover recipe, ready in about 210 minutes, pairs beef brisket, yellow onions, and carrots for a weeknight-friendly dinner. Each serving lands at about 520 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 lbs beef brisket
• 3 large yellow onions, sliced
• 4 medium carrots, peeled and cut into 2-inch pieces
• 5 garlic cloves, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tbsp paprika
• 1 tsp ground cumin
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

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

Instructions

1. Step 1: Preheat a large heavy-bottom pot or Dutch oven over medium-high heat and add 3 tbsp olive oil. Once hot, sear the 3 lb beef brisket on all sides until browned, about 4 minutes per side. Remove and set aside.
2. Step 2: Lower heat to medium and add 3 sliced large yellow onions to the pot. Cook for 8-10 minutes, stirring occasionally, until the onions are caramelized and golden brown.
3. Step 3: Stir in 5 minced garlic cloves, 1 tbsp paprika, 1 tsp ground cumin, 2 tsp salt, and 1 tsp black pepper. Cook for 1 minute until fragrant.
4. Step 4: Add back the brisket to the pot, then pour in 2 cups beef broth and 2 tbsp tomato paste. Stir to combine the tomato paste into the liquid.
5. Step 5: Scatter 4 peeled and chopped medium carrots around the brisket. Bring the liquid to a simmer, cover with a tight-fitting lid, and reduce heat to low.
6. Step 6: Let the brisket simmer gently for 3 hours, turning the meat once halfway through cooking, until fork-tender.
7. Step 7: Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain. Serve with the cooked onions, carrots, and spoon some of the cooking liquid over the top.
8. Step 8: Garnish with 2 tbsp chopped fresh parsley for a bright finish.