TZIMMES
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.
Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.
GRANDMA ETHEL'S BRISKET WITH TZIMMES
Provided by Karen Stabiner
Categories Beef Fruit Roast Passover Purim Rosh Hashanah/Yom Kippur Dinner Prune Carrot Sweet Potato/Yam Spring Kosher Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
- Put oven rack in middle position and preheat oven to 350°F.
- Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.
EASY BEEF TZIMMES
Number Of Ingredients 11
Steps:
- Heat the oven to 250°F heat a large skillet or Dutch oven over high heat. Meanwhile, season the short ribs on all sides with salt and pepper and coat with baking spray. Brown on all sides in the hot skillet. Add the remaining ingredients, stirring to combine and lifting the browned ribs to allow the liquid to flow all around them. Cover and heat to boiling place in the oven and bake for 2 hours. Serve the short ribs with the vegetables.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
SLOW COOKER TZIMMES
Tzimmes is a sweet Jewish dish consisting of a variety of fruits and vegetables, and it may or may not include meat. Traditionally (as it is here), it's tossed with honey and cinnamon and cooked slowly over low heat to meld the flavors. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 15
Steps:
- Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.
Nutrition Facts : Calories 187 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 235mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 6g fiber), Protein 2g protein.
TZIMMES - A SWEET & SAVORY JEWISH STEW
This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish.
Provided by Whats Cooking
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in a pot.
- Cover and bring to a boil.
- Reduce heat to low and simmer for about 1 hour. Stir frequently.
- Cook until carrots are soft but not mushy.
- Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
- Serve hot.
Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8
TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)
Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I've tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor - and add a bay leaf for the same reason - and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.
Provided by Joan Nathan
Categories dinner, meat, soups and stews, vegetables, main course
Time 11h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- A day before serving, heat the oven to 350 degrees.
- Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
- Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
- The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
- Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.
BEEF TZIMMES WITH BUTTERNUT SQUASH
This is a Faye Levy recipe for the local weekend paper. Tzimmes can be made with meat or without. We usually have it without, as a side dish, but with meat it makes a great main course, very seasonal with the leaves turning color in the fall. This is not only perfect for Rosh Hashana, it's also great on Passover, and even for Thanksgiving.
Provided by Mirj2338
Categories Vegetable
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef in 1 1/2- 2 inch pieces and pat them dry.
- Heat 1 tablespoons oil in a heavy stew pan.
- Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
- Add remaining oil if pan is dry and heat it.
- Add onion and saute over medium heat, stirring often, until brown, about 10 minutes.
- Cover if pan becomes dry.
- Return meat to pan with any juices on plate.
- Add carrots, salt, pepper and enough water to just cover.
- Bring to a boil, skimming occasionally.
- Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
- For a lighter sauce, refrigerate cooked meat and its sauce separately for several hours, then skim the fat from top of sauce.
- Return the beef to sauce and reheat.
- Peel the squash and cut it in half lengthwise.
- Discard seeds and stringy parts in cavity.
- Cut squash in 1 inch cubes.
- Stir honey and cinnamon into sauce.
- Add squash and push pieces into liquid.
- Cover and simmer for 10 minutes.
- Turn squash pieces over.
- Add plums.
- Cover and simmer for 15 minutes or until squash is tender.
- Taste and adjust seasoning.
- Serve stew from a casserole or deep serving dish.
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