Name: Meat Tsimmes with Prunes and Carrots
Yield: Yield: about 8 Servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; About 4 pounds of brisket or beef shoulder roast, trimmed of excess fat, wiped with a damp paper towel, and patted dry; 1 cinnamon stick; 2 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 6 large garlic cloves, chopped, plus1 large garlic clove, minced; About 2 tablespoons apple cider vinegar; 1 Turkish bay leaf; 1½ cups pitted prunes, chopped; 10 to 12 medium carrots, scraped and quartered; 2 cups prune juice; 4 tablespoons olive oil; Cayenne (optional); 10 to 12 new potatoes, scrubbed and halved; 1 pound onions, chopped (4 cups)

Preparation info

Yield: about
8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

The appearance of bagels and rugelach at Christmas and Easter brunches seems proof positive that Jewish cuisine has indeed gone mainstream. But what really convinced me was a tsimmes with meat.

Meat is not unusual in the dish—the sweet vegetable and fruit stew is often either made, or paired, with brisket, flanken, or boneless beef chunks. But never with pork chops, as was the sweet potato tsimmes listed on the menu at Merge, a now-defunct restaurant in Greenwich Village.