Tzimmes Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Meat Dishes

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From Dorothy McNett's REcipe book at The actual word tzimmes means to make a fuss over someone or something. It is the sense of the word that gives this dish its name, a lot of things mixed together.

2 tablespoons olive oil
1-2 onions, sliced
3-4 pounds chuck or beef brisket
3-4 large carrots, peeled and cut into chunks
2-3 sweet potatoes, peeled and cut into chunks
1 1/2 cups dried prunes, pitted (soak them 30 min. if really dry)
1/2 cup honey
zest and juice of 1 lemon
1/2 teaspoon ground cinnamon
1 teaspoon fine sea salt
a few grindings of peppercorns

Preheat oven to 300 degrees. In oven safe casserole or pan, heat the oil and then cook the onion, stirring and cooking until light brown. Set the meat on top of the onions, and then arrange the carrots, potatoes, and prunes around the sides. Spoon the honey over, sprinkle with lemon zest, lemon juice, cinnamon, salt and pepper. Pour over enough water just to cover the meat. Cover the pot and bring to a boil on the range, and then put in oven for 4 hours. To serve, slice meat and arrange vegetables around. Drizzle with any remaining juices.

Recipe created 2000-04-03.

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