Let's Eat

Our seven best beef recipes for Pesach meals

We’ve got all the winning meaty dishes — from Seder showstopping brisket to more simple chol hamoed suppers


Photo: Inbal Bar-Oz

With so many mouths to feed over Pesach, you’ll be looking for main course inspiration. 

Look no further – we’ve got recipes from across the globe — from Ashkenazi-style brisket to spiced beef and leek patties; Tunisian stew and spiced tagines and even a clever pasta-like beef and tomato ‘canneloni’.

Short rib with silan and pomegranate molasses:
Amir Batito’s juicy slabs of meat are not for the faint-hearted. Slathered with the sticky sweet sauce and caramelised onions, it’s bound to go down well with your crowd.

Beef and leek patties:
Shiri Kraus’s grandmother used to delight her hungry grandchildren with these spiced patties. Now a chef, Shiri shares her modernised version of a very nostalgic dish. 

Best ever brisket with horseradish gremolata:

The Seder plate provide inspiration for Sarah’s 2024 brisket recipe, which uses fiery horseradish in an Italian-style herb-packed gremolata.  

Beef and tomato ‘cannelloni’:

Sarah Mann-Yeager turns eggs and potato flour into a pasta-like dough that is used to make canneloni-style wraps for a tasty beef filling. Ring the changes with a vegetarian filling – recipe idea included on the link. 

Slow-cooked Seder brisket with pomegranate and lemon gremolata:

A gorgeous green, parsley and chive-packed dressing showered with pink, juicy pomegranate arils makes this tender, melting meat a treat for the eyes.

Tunisian Seder Msoki:

Fabienne Viner-Luzzato’s family — in common with other Tunisian Jews — would sit down to divide the vegetable chopping between them for this veg-heavy beef stew. The bonus with this recipe is that the flavours improve so you can make it in advance if you are able ot. And it will keep four or five days so will last for a few meal opportunities.

Pomegranate and red wine-braised short ribs:

These sweet-sour ribs from Sasha Shor are part of the collection of holiday recipes in the Jewish Food Society’s recently published cookbook. (Worth dipping into for all your holiday meal inspo.) Red wine, pomegranate juice, pomegranate molasses and ras-el-hanout take this up a notch for a memorable main. 

Beef, carrot and prune tagine with jewelled cauliflower couscous:

A rainbow of colours and huge depth of flavours sum up this hearty beef stew dotted with tender carrot coins and sticky-sweet prunes. Pick a range of fruits and nuts for the cauliflower couscous and this dish will sell itself. 

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