Slow-Simmered Brisket with Onions and Carrots

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Passover recipe, ready in about 210 minutes, pairs beef brisket, yellow onions, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

Ingredients

• 3 lbs beef brisket
• 3 large, sliced yellow onions
• 4 medium, peeled and cut into 2-inch pieces carrots
• 5 cloves, minced garlic cloves
• 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, chopped fresh parsley

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.