Description
A fall-apart tender, deeply caramelized brisket with a sweet honey glaze, perfect for Rosh Hashanah or any holiday gathering. This slow-braised recipe is foolproof, make-ahead friendly, and balances savory beef with symbolic sweetness.
Ingredients
Scale
- 4–5 pounds beef brisket (preferably packer or point cut)
- 3 large yellow onions, thinly sliced
- 6 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup apple cider
- ½ cup honey
- ¼ cup packed brown sugar
- 1 large apple (Granny Smith or Honeycrisp), peeled and sliced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Salt and black pepper, to taste
- 2 tablespoons butter
- Optional: 2 large carrots, chopped
- Optional: 2 bay leaves
Instructions
- Take the brisket out of the fridge 30 minutes before cooking to reach room temperature. Pat dry and season generously with salt and pepper.
- Heat a large Dutch oven over medium-high heat with butter. Sear the brisket for 3-4 minutes per side until a deep brown crust forms. Remove and set aside.
- Reduce heat to medium. Add sliced onions to the pot and cook for 5-7 minutes until softened and golden. Add garlic and cook for 1 minute more, scraping up browned bits.
- Pour in apple cider and beef broth to deglaze the pot. Stir in honey, brown sugar, cinnamon, and ginger until dissolved.
- Return the brisket to the pot on top of the onions. Arrange apple slices around the meat. Add carrots and bay leaves if using. Ensure liquid comes halfway up the brisket.
- Cover tightly with a lid (or foil if lid is loose). Place in a preheated 325°F (165°C) oven and braise for 3-4 hours, or until fork-tender.
- Remove brisket from the oven and let rest for 15 minutes on a cutting board.
- Optional: Remove bay leaves and apples. Simmer the sauce on the stovetop for 10 minutes to reduce to a gravy consistency.
- Slice the brisket against the grain and serve with the sauce poured over the top.
Notes
Brisket tastes better the next day as flavors meld. Always slice against the grain for tenderness. If using a slow cooker, sear first then cook on low for 8 hours. For Instant Pot, cook on high pressure for 60 minutes with natural release. Ensure beef broth is certified gluten-free if needed.
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 450
- Sugar: 18
- Sodium: 400
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
Keywords: Rosh Hashanah, Honey Brisket, Holiday Recipe, Slow Cooked Brisket, Jewish Holiday Food, Braised Beef, Make Ahead Dinner