Passover Brisket Dinner

A spring feast––perfectly sized for more intimate gatherings––has never been so easy. This beef brisket has already been slow-roasted until fork tender, and comes with all the trimmings. Just follow the reheat instructions below and gather everyone around the table. Happy Passover, from the Good Eggs Kitchen to yours.

Makes 4 servings

Reheat Instructions

Slow-Roasted Beef Brisket & Onion Sauce

Preheat the oven to 325°F. Remove the lids, pour the onion sauce over the brisket, and cover the pans with foil. Place the brisket in the oven and bake until warmed through or the internal temperature reaches about 165°F, 40 to 50 minutes.

Roasted Potatoes with Rosemary & Garlic 

Preheat the oven to 375°F. Remove the lid from the container. Season the potatoes with salt and pepper. Bake until warmed through, 5 to 10 minutes. 

Roasted Seasonal Vegetables & Salsa Verde

Preheat the oven to 375°F. Remove the lid from the container. Season the vegetables with salt and pepper to taste. Bake until warmed through, 5 to 10 minutes. Just before serving, drizzle the salsa verde over the vegetables.

Little Gems with Radishes, Avocado & Meyer Lemon Vinaigrette

Trim the base away from the little gems and separate the leaves. Quarter and slice 1 cup radishes. Slice 2 tablespoons chives into 1-inch pieces. Drain the pickled red onions. Peel, pit, and dice the avocado. In a large bowl, toss the gems and avocado with ⅓ cup of the vinaigrette. Season with salt and pepper. Scatter with the radishes, half of the pickled onions, and chives.

Mini Coconut Macaroons

Transfer the coconut macaroons to a plate and serve. 

Contains: milk, eggs, tree nuts.