Tsimmes

This is a sweet and sour dish that is classic in the Jewish tradition. There are as many variations on this as there are variations on tomato sauce or meat loaf. We invite members to send in their own way of cooking.

• 1 1/2 pounds pitted prunes
• 3 cups boiling water
• 3 lb. boneless brisket, chuck or flanken
• 1 teaspoon kosher salt
• 1/2 teaspoons pepper
• 1 tablespoon oil
• 1 cup chopped onion
• 1 teaspoon cinnamon
• 3 medium sweet potatoes, in 1 inch cubes
• 2 medium carrots
• 1/2 cup honey or 1/3 cup brown sugar

METHOD

Preheat oven to 350° F.

Soak prunes in boiling water for 20 minutes.

Rub meat all over with salt and pepper. Brown in oil in Dutch oven or heavy sauce pan. Add onions and 2 cups of the water prunes soaked in. Bring water to a boil. When boiling, reduce heat to low and cook, covered, for 1 hour.

Add prunes, cinnamon, sweet potatoes, carrots, and sugar or honey. Replace cover and bake in a preheated 350° Foven for 1 1/2 hours. Remove the cover for the last 15 to 20 minutes.

(You can also cook over low heat for 2 hours.)

Serves 6 - 8

Contributor: Andrew Fishbein for Terry Fishbein

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