Tzimmes with Flanken recipe
A Gahntze Tzimmes from Love and Knishes
3 to 4 pound boneless brisket
2 T. schmaltz
3 large carrots
1/2 pound pitted prunes
1/2 pound dried apricots
1 lemon, thinly sliced
3 large sweet potatoes
juice of 1 orange
5 cups boiling water
1 1/2 T. brown sugar
2 T. flour
Sear meat well in hot fat in Dutch oven or heavy frying pan on top of stove. Transfer it to a roasting pan. Peel carrots and cut into 1 inch round slices. Place them around the meat and add prunes, apricots and lemon slices. Peel sweet potatoes and cut into 1 inch pieces. Place these 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 the liquid to the top of the tzimmes. Cover the pan and bake at 400 degrees for 1 hour. Reduce heat to 325 degrees and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer. This recipe serves 8 to 10.
2 1/2 to 3 lb brisket or other stew meat, cubed (flanken are great)
2 tablespoons vegetable oil, plus more as needed
5 large carrots (the kind they sell loose, rather than the wimpy ones sold in 1-2 pound bags)
3 medium sweet potatoes
5 medium white boiling potatoes, optional (leave out if freezing - they get mealy)
1/2 cup brown sugar
boiling water to cover
1 medium onion, x-ed on top
1 teaspoon salt
2 tablespoons flour (for year-round; if making for Passover, I'd sub in matzah cake meal, or perhaps potato starch, although to me, this is a fall recipe, for Rosh Hashana and/or Sukkot)
Brown meat on all sides in a little oil without crowding it; you will probably need to do this in batches.
Peel and chunk the potatoes and carrots. Add to browned meat and cover with boiling water; add the onion, brown sugar, and salt. Shake during cooking, but don't stir, so as not to break down the sweet potatoes too much. Cover and cook until everything is tender, and meat is cooked through, about one hour.
Preheat the oven to 350.
For the enbrein (aka roux), heat 2 tablespoons oil on medium, then brown flour/matza cake meal. When browned, add a bit of tzimmes liquid and stir well. Add the whole thing back into the tzimmes.
Transfer to an oven-safe vessel if necessary (I do the whole thing in a Dutch oven, so no transferring necessary). Bake at 350 until the top is browned, about 30 minutes.
This is better after it's sat in the fridge for a day or two. If you want to freeze it, leave out the white potatoes as mentioned above. To add them later, peel and cube them (smaller than the big chunks you made for the main recipe), and cook them with a bit of water in a covered dish in the microwave until they're about 1/2 to 2/3 done. Stir them into the defrosted tzimmes, and heat until tzimmes is bubbly and the potatoes are cooked through.
From Eda K., the mother of a good family friend, and a true Southern Jewish lady. I always think of her when I make this - may she rest in peace.