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Welcome to Sunny Side Up, Pesach Edition, featuring Naomi, herself, and her two decades of Pesach catering experience. This episode is the first in a three-part series highlighting simple recipes to get you started on your Pesach prep, accompanied by Naomi's invaluable tips and guidance.
This brisket recipe is an ideal choice for those adhering to a limited ingredient list on Pesach without compromising on rich, indulgent flavors.
Naomi's recommendations for your Pesach kitchen:
Cutting board with juice groove
Get the recipe:
Pesach Brisket
3-to-4-pound second-cut brisket
zest of 2 lemons
zest of 2 limes
2 to 3 tablespoons vegetable oil
1 tablespoon Haddar Kosher Salt
Pereg Black Pepper, to taste
1 cup dry red wine, such as Alfasi Cabernet Sauvignon
6 cloves garlic
2 cups cherry tomatoes
2 red onions, sliced
Get the full recipe for Pesach Brisket here!
For more with Naomi, watch Sunny Side Up!
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All the ingredients are natural but you use pepper and peals….
thise are natural not processed