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Pesach Made Easy 



Slow Cooked Crockpot Brisket 

Brisket is a cut of meat that is classic for Shabbos , Yom Tovim or slow cooked on a grill. Sometimes people can be intimidated by cooking meats …. too long and it’s dry … too short and it’s raw. This is a never fail  fantastic meal for the whole family. 

This crock pot method allows you to spend less time in the kitchen and more with your family and friends.  




Ingredients – 

2nd cut brisket (approximately 3lbs)

kosher course salt 

fresh ground black pepper (optional)

1 large onion sliced 


instructions – 

Season meat well on both sides 

Then either in a large sauté pan or on a grill sear off your meat on both sides for about 3 minutes on each side . 

This is until the meat is fully caramelized on the outside.

Slice your onion and place it at the bottom of the crockpot . Then place the brisket on top of the onions . Put the crockpot on high for 30 minutes , then turn it down to low for 6 – 8 hours. 

After 6 hours you can check if your meat is tender by taking it out of the crockpot and slicing off  a small piece of the outside against the grain . If your meat is still chewy then it needs more time to cook.


Plum Sauce 


This is a versatile sauce fruit- based sauce that can be used on any meat or chicken . This is similar to a duck sauce for those who use minimal processed products on Pesach. 


Ingredients – 

2lbs of red firm plums

1/2 cup white diced onion 

1/4 cup of sugar ( if necessary) 

1 tsp. course salt 

2 tbs. of water 

2 tsp. freshly grated ginger (optional)



Peel and pit your plums and roughly dice them. Taste your plums for sweetness , if already sweet add in less sugar. 

Add this to a pot and then add in the remaining ingredients. 

Cook until it comes to a boil then turn it down to a simmer for 30 minutes . 

Make sure to stir so it doesn’t catch. 

After a half an hour set it aside to cool . 

Then pour all into a blender and blend it till smooth. 

Jicama Slaw 


This is an easy different take on a regular slaw you can use for Pesach and even all year round. The flavors are fresh , lemony , and with a crunchy texture. You just might forget the mayo- based slaw next time and add this to your repertoire.


Ingredients  – 

1lb peeled and shredded jicama  

1/2 a red onion sliced 

1 large carrot shredded 

3/4s of a  mango cut into thin matchsticks 


Dressing –

1/4 of a mango 

1/2 a jalapeno peeled and deseeded 

1 large juicy lime (this should equal 3 tablespoons)

3 tbs. light olive oil 

1 tbs. of sugar 

2 tsp. of salt 


Blend all ingredients together in a blender . Pour over slaw and ready to serve 





Chef’s tip – 

When cutting meat make sure you slice against the grain to avoid your meat being chewy. In addition, when cooking brisket, it can’t be overcooked because once you go past a certain point you can then make a pulled brisket. 


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