Entree: Poland – Polish Jewish Cuisine – Tzimmes (Slow-braised sweet stew of root vegetables, dried fruit, and beef glazed with honey and citrus)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Additional 20 min

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef brisket, trimmed
- 2 tbsp (30 ml) schmaltz or vegetable oil
- 2 lb (900 g) carrots, peeled and cut into large chunks
- 1 lb (450 g) sweet potatoes, peeled and cut into 1½-inch pieces
- 8 oz (225 g) pitted prunes
- 6 oz (170 g) dried apricots
- 1 large onion, thinly sliced
- 1/2 cup (120 ml) honey
- 1 cup (240 ml) fresh orange juice
- 1/2 cup (120 ml) beef broth or water
- 2 tbsp (30 ml) packed brown sugar
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground ginger
- 2 bay leaves
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Pat the brisket dry and season both sides with 1 tsp (5 g) salt and 1/4 tsp (0.5 g) pepper. Heat the schmaltz or oil in a large ovenproof Dutch oven over medium-high heat. Sear the brisket 4–5 minutes per side until deeply browned, then remove and set aside.
2. Add the sliced onion to the pot and cook 3–4 minutes until softened. Stir in the honey, orange juice, beef broth, brown sugar, cinnamon, ground ginger, remaining salt and pepper, and bay leaves, scraping up any browned bits. Return the brisket to the pot, nestle the carrots, sweet potatoes, prunes and apricots around and on top of the meat. Bring to a gentle simmer, cover tightly, and transfer to the oven. Braise for 2½–3 hours until the brisket and vegetables are tender and the cooking liquid is reduced to a glossy glaze. If desired, uncover for the final 20–30 minutes to thicken and caramelize the top. Remove bay leaves, slice or shred the brisket, and serve spooned with the glazed vegetables and fruit, garnished with chopped parsley.