PASSOVER 2026
Pesach can feel overwhelming! There’s a lot to do, a lot to remember, and it’s not always clear where to start. That’s why we’re here. Below you’ll find everything you need to get ready with confidence, from selling your chametz, burning your chametz , to requesting shmura matzah, finding a Seder, and even Sari’s best brisket recipe. Take a look around, and please reach out with any questions! We’re here to help every step of the way.
SELLING YOUR CHAMETZ
Click HERE to sell your chametz online, or email info@jewisheastdelray.com and we will send your chametz on your behalf.
BURNING YOUR CHAMETZ
Join Rabbi Shmuli on
Wednesday morning, April 1st at 11am to burn your chametz
In the Biston's backyard.
SHMURA MATZAH
If you need Shmura Matzah, click here to send us an email or call us at 954-283-7261
SARI'S SLOW BRAISED BRISKET
Ingredients:
1 whole brisket (about 3–5 lbs)
2–3 large onions, sliced
Salt, to taste
1–2 cups red wine
Instructions:
-
Preheat your oven to 200°F.
-
In a large pan, sauté the sliced onions over medium heat until soft and lightly golden.
-
Generously rub salt all over the brisket on all sides.
-
Place the brisket in a roasting pan or baking dish.
-
Spread the sautéed onions evenly over the brisket.
-
Pour the red wine over the meat and onions.
-
Cover tightly with foil or a lid.
-
Cook in the oven for about 9 hours, until the brisket is very tender and easily pulls apart.
-
Let rest slightly before slicing against the grain and serving with the onions and juices.