Carrot Tzimmes


5 large carrots
5 mediums white potatoes
3 mediums sweet potatoes
2 1/2 pounds beef brisket
1 teaspoon salt
1/2 cup sugar
1 small onion
2 tablespoons flour
2 tablespoons chicken fat or butter


Scrape and cut carrots into thin rounds. Pare and cut white potatoes into quarters. Pare and cut sweet potatoes into 1-inch thick rounds. Sear the brisket of beef in a pot to be used for cooking, turning frequently until evenly browned. Add the vegetables, salt and sugar. Add water to cover about 1 inch over all and add as frequently as required during the cooking process until the meat is tender enough to pierce with a fork. Cooking time required is from 2 1/2 to 3 hours. Do not stir contents. To prevent possible sticking, shake the pot from time to time.
Leave the onion whole with only small cuts in the top and bottom to allow the flow of juice. Remove before it gets too mushy.
When liquid has been reduced by half, turn into a baking pan or casserole.
Add an einbren or thickening made by lightly browning flour in hot melted fat and stirring in some of the liquid from the tzimmes. Shake the casserole to distribute the thickening. Then bake in oven for 30 minutes 350 F or until brown on top.


Honey may be substituted for sugar. Great recipe for Rosh Hashana. Recipe by Leah W. Leonard of Jewish Cookery




Monday, November 30, 2009 - 1:08pm


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