Passover Horseradish Beet and Beef Wrap

Name: Passover Horseradish Beet and Beef Wrap
Prep time: 25 min
Cook time: 2 h 55 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2½ lbs (1125 g) beef brisket, flat cut, trimmed of excess fat, cut into 4 equal portions if needed; 1½ tsp (9 g) kosher salt; ¾ tsp (1½ g) freshly ground black pepper; 2 tbsp (30 ml) neutral oil (avocado or vegetable); 1 medium (200 g) yellow onion, coarsely chopped; 4 cloves (20 g) garlic cloves, minced; 2 cups (480 ml) Passover-certified beef broth; 3 tbsp (45 ml) prepared horseradish, drained; 2 whole bay leaf; 3 sprigs (5 g) fresh thyme sprigs; 1 lb (454 g) roasted beets, peeled, sliced into ¼-inch (6 mm) strips; ⅓ cup (15 g) fresh dill fronds, loosely packed; ½ cup (120 ml) full-fat sour cream or crème fraîche (optional); ½ cup (60 g) potato starch (Passover cornstarch); 1 cup (240 ml) water; 2 whole (100 g) large eggs; ¼ tsp (1½ g) kosher salt; 1 tbsp (15 ml) neutral oil, plus more for the pan

From the MyKitchenBank Kitchen

Tender slow-cooked beef brisket paired with earthy roasted beets and peppery horseradish, wrapped in a soft potato starch crêpe and finished with fresh dill. This Passover-compliant wrap combines traditional Ashkenazi flavors with a modern presentation, making it an elegant yet accessible holiday dish.

Prep: 25 min
Cook: 2 hr 55 min
Wait: 30 min
Total: 3 hr 50 min
Makes: 4 wraps (1 per serving)

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Ingredients

4 servings

For the beef
2½ lbs (1125 g) beef brisket, flat cut, trimmed of excess fat, cut into 4 equal portions if needed
1½ tsp (9 g) kosher salt
¾ tsp (1.5 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil (avocado or vegetable)
1 medium (200 g) yellow onion, coarsely chopped
4 cloves (20 g) garlic cloves, minced
2 cups (480 ml) Passover-certified beef broth
3 tbsp (45 ml) prepared horseradish, drained
2 whole bay leaf
3 sprigs (5 g) fresh thyme sprigs
For the assembly
1 lb (454 g) roasted beets, peeled, sliced into ¼-inch (6 mm) strips
⅓ cup (15 g) fresh dill fronds, loosely packed
½ cup (120 ml) full-fat sour cream or crème fraîche (optional)
For the wraps
½ cup (60 g) potato starch (Passover cornstarch)
1 cup (240 ml) water
2 whole (100 g) large eggs
¼ tsp (1.5 g) kosher salt
1 tbsp (15 ml) neutral oil, plus more for the pan

Equipment (10)

Dutch oven or heavy 5-quart (4.7 L) braising pan with lid
Roasting pan (9×13 inch / 23×33 cm)
Non-stick skillet or crêpe pan (8–10 inch / 20–25 cm)
Sharp knife for slicing
Cutting board
Medium mixing bowl
Small bowl for crêpe batter
Whisk
Rubber spatula
Instant-read thermometer

Steps

Before you start

Trim excess fat from brisket, leaving ¼ inch
Preheat oven to 325°F (160°C)
Have beets roasted ahead or use high-quality canned beets
Allow cooked brisket to rest before slicing

1
Sear and sear the brisket
- Pat the brisket dry with paper towels, then season generously on both sides with kosher salt and black pepper.
- Heat 2 tbsp (30 ml) neutral oil in a Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Working in batches if needed, sear the brisket for 4–5 minutes per side until deeply browned.
- Transfer to a plate.
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Ready when: Meat is deeply browned on all sides
Tip: Don't move the meat while it sears; let it develop a proper crust for 4–5 minutes per side.
2
Build the braising liquid
- In the same Dutch oven, reduce heat to medium.
- Add chopped onion and sauté for 3 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in 2 cups (480 ml) beef broth, scraping up any browned bits from the bottom with a wooden spoon.
- Stir in 3 tbsp (45 ml) prepared horseradish.
- Return the seared brisket to the pot, nestling it into the liquid.
- Add 2 bay leaves and 3 thyme sprigs.
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Ready when: Liquid is simmering gently and aromatic
Tip: Scrape the fond (brown bits) from the bottom—it adds rich flavor.
3
Braise in the ovenOven 325°F / 165°C
- Cover the Dutch oven with a tight-fitting lid.
- Transfer to a preheated 325°F (160°C) oven and braise for 2.5 to 3 hours, turning the brisket halfway through cooking (at about 1.5 hours).
- The meat is done when a fork easily pierces the thickest part and the internal temperature reaches 190–195°F (87–90°C).
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Ready when: Fork easily pierces meat; internal temperature is 190–195°F (87–90°C)
Tip: Check the liquid level at the halfway point; if it's reducing too quickly, add ½ cup broth to maintain moisture.
4
Rest the brisket
- Remove the Dutch oven from the oven and carefully transfer the brisket to a cutting board.
- Let it rest, uncovered, for 10 minutes.
- This allows the juices to redistribute and makes slicing easier.
- Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the solids (onion, bay leaves, thyme).
- You should have about 1.5 cups (360 ml) of braising liquid.
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Ready when: Brisket has rested and is cool enough to handle
Tip: Save the strained braising liquid to drizzle on the finished wraps for extra flavor.
5
Slice the brisket
- Using a sharp knife, slice the rested brisket against the grain into ¼-inch (6 mm) thick slices.
- Arrange the slices on a plate or cutting board.
- Lightly brush or drizzle a little of the reserved braising liquid over the slices to keep them moist.
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Ready when: Slices are uniform, ¼-inch thick, and moist
Tip: Slicing against the grain ensures tender, easy-to-eat bites; cutting with the grain makes the meat tough.
6
Make the crêpe batter
- In a small bowl, whisk together ½ cup (60 g) potato starch, 1 cup (240 ml) water, 2 large eggs, 1 tbsp (15 ml) neutral oil, and ¼ tsp (1.5 g) kosher salt.
- Whisk until completely smooth and lump-free.
- Let the batter rest for 5 minutes; it should have the consistency of thin pancake batter.
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Ready when: Batter is smooth, lump-free, and pourable
Tip: If the batter thickens as it rests, whisk in 1 tbsp water at a time until it reaches the right consistency.
7
Cook the crêpes
- Heat a non-stick skillet or crêpe pan (8–10 inch / 20–25 cm) over medium-high heat.
- Lightly oil the pan with a paper towel dipped in neutral oil.
- Pour ¼ cup (60 ml) batter into the center, then immediately tilt and rotate the pan to spread the batter into a thin, even circle.
- Cook for 1–1.5 minutes until the bottom is set and lightly golden.
- Flip carefully and cook the other side for 30 seconds.
- Slide onto a plate.
- Repeat with the remaining batter, oiling the pan between crêpes.
- You should have 4 crêpes.
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Ready when: Crêpe is thin, pliable, and lightly golden on both sides
Tip: Work quickly when tilting the pan—if the crêpe sets before you spread the batter, it will be too thick. Reheat the pan if needed between crêpes to maintain even cooking.
8
Assemble the wraps
- Lay one crêpe on a work surface.
- In the lower third, arrange a thin line of sliced roasted beets (about 3–4 slices per wrap), followed by 3–4 slices of warm or room-temperature beef brisket.
- Drizzle lightly with reserved braising liquid.
- Scatter a small handful of fresh dill over the filling.
- If using, add 1–2 tbsp (15–30 ml) sour cream or crème fraîche.
- Fold the bottom third of the crêpe up and over the filling, then fold in the sides, and finally roll away from you to create a secure wrap.
- Repeat with the remaining crêpes and filling.
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Ready when: Wrap is securely rolled and seam-side down
Tip: Keep crêpes covered with a damp kitchen towel while you work to prevent them from drying out. Don't overfill or the wrap will tear.
9
Serve
- Arrange the wraps seam-side down on a serving platter or individual plates.
- Drizzle with any remaining braising liquid and garnish with additional fresh dill.
- Serve warm or at room temperature.
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Ready when: Wraps are plated and ready to serve
Tip: These wraps are delicious served warm right away, or cooled and served as an elegant cold appetizer.

Good to know

Tips

This recipe honors Ashkenazi traditions by combining beef, beets, and horseradish—flavors deeply rooted in Eastern European Jewish cuisine. The potato starch crêpe is Passover-compliant and adds elegant texture.
Make extra braising liquid if serving guests; the flavorful jus enhances each bite and prevents the wraps from drying out.
For a vegetarian version, substitute the beef with roasted portobello mushrooms or slow-cooked cauliflower, and use vegetable broth.
These wraps pair beautifully with a simple green salad dressed with lemon vinaigrette and a small glass of sweet wine or Passover beer.

Make ahead

Beef brisket can be braised up to 2 days ahead. Cool completely, then refrigerate in its braising liquid. Reheat gently in a 300°F (150°C) oven for 20–30 minutes before slicing. Crêpes can be made up to 4 hours ahead; stack them on a plate with parchment paper between each and cover with plastic wrap at room temperature.

Storage & reheating

Store leftover brisket and braising liquid together in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months. Store leftover crêpes wrapped in plastic wrap in the refrigerator for up to 3 days; reheat gently in a dry skillet or wrapped in foil in a 325°F (160°C) oven for 5 minutes. Assembled wraps are best eaten fresh but can be wrapped individually and refrigerated for up to 1 day; serve cold or reheat in the oven.

Substitutions

roasted beets → Roasted golden beets or canned beets (drained and patted dry). Golden beets are milder in flavor; canned work well but may be softer. Use high-quality, Passover-certified brands.
prepared horseradish, drained → Freshly grated horseradish root (2 tbsp / 30 g) mixed with 1 tbsp (15 ml) white vinegar. Fresh horseradish is more peppery; start with less and taste before adding more. Vinegar balances the heat.
Passover-certified beef broth → Homemade Passover-certified vegetable or chicken broth. Chicken broth will be lighter; vegetable broth works well but lacks depth. Ensure all broths are Passover-certified.
full-fat sour cream or crème fraîche → Greek yogurt or mascarpone. Greek yogurt is tangier and lower in fat; mascarpone is richer. Both add creaminess if sour cream is unavailable.