Honey Glazed Brisket with Carrots, Potatoes and Prunes

honey glazed brisket

This soft, sweet honey and brown-sugar glazed brisket with carrots, potatoes and prunes is a wonderful addition to any menu, especially at Rosh Hashanah when we try especially hard to include honey and sweet fruit at every turn. It’s a great one-roasting-pan meal – meat, veg and potato all in one dish!

This recipe is inspired by Jacqui Wasilewsky’s Flommen Tsimmes Brisket from our second book, and my mother’s brisket from our first. Remember when cooking brisket, there will always be a part of it that is lean (i.e.not much fat and sometimes less flavoursome and a little more dry)  and a part of it that is well marbled (which is transformed over the hours into soft, gelatinous, fork-tender meat ).

Serve the whole brisket, sliced, and let everyone choose which part they prefer.



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honey glazed brisket

Honey Glazed Brisket

A soft, sweet glazed brisket with honey, carrots and prunes.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Mains
Cuisine Jewish
Servings 6 people


  • 4 onions chopped
  • 1/3 cup oil
  • 1 teaspoon salt plus extra
  • 1/4 teaspoon pepper plus extra
  • 1 kg well marbled brisket
  • 4 carrots peeled and sliced thickly
  • 1/4 cup honey
  • 1 1/2 tablespoons brown sugar
  • 4 Desiree Potatoes peeled and quartered
  • 1 cinnamon stick
  • 2 pieces orange rind
  • 1/3 cup pitted prunes
  • water


  • Preheat the oven to 160C. You will need a medium roasting pan or medium casserole.
  • In a medium frying pan, fry the onions in the oil for 10 minutes until just starting to brown. Add the salt and pepper and stir through.
  • Place half the fried onion in the bottom of the pan or casserole. Place the brisket on top and then the remaining onions. Toss the carrots with the brown sugar and add to the pan, and then add the potatoes, cinnamon stick and orange rind. Drizzle the honey on top.
  • Add enough water to reach about halfway up the side of the meat. Cover with baking paper and a lid (or foil) and cook for 2 hours.
  • Remove the lid/foil, add the prunes and baste with the juices. Turn oven up to 180C and cook for a further hour, without the lid/cover, basting every 15 mins or so. Add more water if there is not enough liquid to baste.
  • Check if the meat is fork tender.
  • If not, cook for an extra 30 mins, basting from time to time, or until meat is fork tender and well glazed.


  1. Gab Young

    Hi! I am cooking this recipe today. When you say 2 pieces of orange rind, how large should the pieces be?

    1. Lisa Goldberg

      Hi Gab, we used 2 long strips, about 1 cm wide and taken from one end to the other end of the orange. Hope that helps!

  2. HFF

    Hi, I just finished making this brisket, and although it looks delicious, I see it is much drier than it’s supposed to be. I cooked the meat an hour longer than the recipe calls for in order to get the meat fork tender, and because I had to leave the house, I turned the oven off, covered the brisket and left it inside the oven for that hour. When I returned and hour later it was finally fork tender. Do you think if I left the cover off it would’ve been more moist? After it cooled a bit, I sliced it and put it in a clean serving dish. Tomorrow I will sprinkle water over it before I heat it at a low temperature. Do you have any other suggestions when I reheat it to make it moist? I would love your feedback so I can make it again. I am a big fan of MMCC:)!

  3. Lisa Goldberg

    Hi HFF (no name there sorry),
    If it is dry, sounds like you have overcooked it. Leaving it covered was a great idea but the extra hour in the oven isn’t ideal.
    Are there any pan juices left, if so, you could scrape up the pan juices and add hot water and baste the sliced brisket with it. Otherwise, hot water will be ok, maybe you can add a bit of honey and salt to the water.
    Cover very tightly when reheating to keep the moisture in.
    I’m sure it will still be delicious!
    Shana tova,

    1. HFF

      Hi Lisa,

      I poured the warm honey salted water over the meat, warmed it and the brisket was yummy:)! Thank you!
      I was looking at a similar brisket recipe in your book, flammen tsimmis brisket. I like that you brown that first. What is golden syrup? Is it corn syrup? Can I use honey instead?
      This recipe seems so much like the honey glazed one that I just made except for the browning of the meat first. I am making it for kol nidre for 6, my guests haven’t had either recipe, which do you recommend? Which one do you think will be a bigger hit? Thank you:). Love the MMCC!!

  4. Lisa Goldberg

    So pleased it worked out for you! The new honey glazed brisket is a cross between the flommen tsimmes and Paula’s calf brisket (first book). Since you’ve tried that one, why not try the flommen tsimmes next time ? I’m sure your guests would be thrilled with either. In the brisket recipe you could definitely substitute honey for the golden syrup.
    Golden syrup (also called light treacle) is a by product of sugar refining. It is used in Australia Anzac biscuits and South African teiglach and lots of other baking recipes. Corn syrup is a different product altogether, often used in candy making to prevent crystallisation of the sugar.
    Hope this helps!

  5. Sim

    Hello, I would like to make this for Rosh Hashana.
    Can it be made ahead of time and either refrigerated or frozen?
    Or, how do you think it would go in a slow cooker?

    1. Lisa Goldberg

      Hi Sim. Yes it could be refrigerated for up to 3 days. Freezing it might work, but I worry a little about the texture of the carrots and potatoes from freezing. I am not familiar with slow cookers but I imagine it would work well – as long as you could allow some caramelization time in the oven – uncovered – at the end of the cooking time. Hope this helps!

      1. Sim

        Thank you! Look forward to making it and see how we go 🙂

  6. Avril

    Hi there. I’m cooking a 3.5 kg brisket so tripling the recipe. How long should I cook it for.
    Thank so much and Shana Tova
    Avril in LA

    1. Lisa Goldberg

      It depends on how thick the meat is. You will probably need to cook it at 160 for an extra hour (so 3 instead of 2) and then 30 mins with the foil of at 180 and then see how tender it is.

      1. Avril

        Thank you so much. That helps. It’s not too thick. Flat brisket.
        Shana Tova

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