Ingredients
- 3 to 4 lbs. brust (boneless brisket)
- 2 Tbsp. schmaltz (oil)
- 3 large carrots
- 1/2 lb. prunes
- 1/2 lb. dried apricots
- 1 lemon, thinly sliced
- 3 large sweet potatoes
- Juice of one orange
- 5 cups boiling water
- 1 1/2 Tbsp. brown sugar
- 2 Tbsp. flour
Directions
Source: "Love & Knishes" by Sara Kasdan
Yield: 8 - 10 servings
Sear meat in hot fat (oil) in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut into 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices.
Peel sweet potatoes, cut in 1-inch slices . Place over meat and fruit in the roaster. Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange-juice mixture. Pour over the tzimmes. If necessary add more boiling water to bring water to the top of the tzimmes.
Cover; Bake at 400* F for 1 hour. Reduce heat to 325*F and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.
From: Lita (alotzkar@direct.ca)
Print this recipe
Submitted 6/13/05.
Source: www.jewish-food.org
Submitted By: Meryl
starmer@prodigy.net
GAHNTZE TZIMMES