Passover Brisket with Naomi

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:

Microplane Zester

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!