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Tzimmes
Sweet Meat Stew
2 TBS olive oil
2 medium onions, sliced
4 LBS chuck or beef brisket
4 large carrots, peeled & cut into chunks
3 sweet potatoes, peeled & cut into chunks
1-1/2 C dried prunes, pitted (soak if overly dry)
1/2 C honey
Zest and juice of 1 lemon
1/2 tsp. cinnamon
1 tsp. fine sea salt
Black pepper to taste
Water
Preheat oven to 300-degrees F. In oven safe casserole dish or baking pan, heat the olive oil. Add sliced onions, cooking until light brown. Set meat on top of onions; arrange carrots, potatoes and prunes around the sides. Spoon honey over the top, sprinkle with lemon zest, lemon juice, cinnamon, salt and pepper. Add enough water to just cover the meat. Cover casserole dish or baking pan with lid and bring to a boil on the stovetop, and then bake in oven for about four hours. To serve, slice meat and arrange vegetables on the sides. Drizzle with remaining juices.
Related Link:
Food Fare Culinary Collection: Jewish Cuisine
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