This is traditionally a main dish made for the Jewish holidays, but as a hearty casserole/stew it makes a great meal when there’s enough time to prepare it.

3-4 lbs beef brisket
5 cups diced (big chunks) carrots
2-3 sweet potatoes cut into 6-8 pcs each
1/2 cup brown sugar
3/4 lb dried plums (the fruit formerly known as prunes)

Place the brisket in a large pan and cover with water. When water hits boiling, turn down to simmer.

Put the meat aside, and separately boil the potatoes and carrots in the broth from the pan until each are still a bit hard.

Next, in a smaller saucepan, put about 2 cups broth, the sugar, and dried plums. Heat until the sugar is dissolved, and then for just 5 minutes after.

Last, slice the meat thinly, and against the grain, and put into a large casserole dish. Cover tightly with heavy foil (to hold in moisture) and cook at 350F for one hour. This dish is best when reheated and served the next day, so it makes a great main course when you’d like to get some of the cooking out of the way in advance. Enjoy!

(Note: the meat is underneath the vegetables in the pan. You can also put a recipe of matzo balls in this dish. Just make the mix and put the uncooked matzo balls under all the other ingredients.)

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written by admin \\ tags: jewish cooking, recipe, tsimis, tzimis

Batter:
1 cup sifted all-purpose flour
1/2 teaspoon sugar (a bit more if you have a sweet tooth)
1 egg
1/2 teaspoon salt
1/2 cup milk
3/4 cup water
1/2 teaspoon vanilla

Filling:
1 cup dry-curd (not cream-style) cottage cheese
1 egg
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon pineapple jam
1/2 cup finely crushed cornflakes
1/2 teaspoon ground cinnamon

BATTER: Beat egg. Add milk and water. Sift flour, salt and sugar together and gradually add to liquid, beating and blending until smooth.
BRUSH hot skillet (large or small, depending on size blintzes desired) with melted shortening. Pour in enough batter to cover bottom very thinly. (Pour any excess that doesn’t immediately cling to the bottom of the pan back into the uncooked batter.)
FRY until dry. Turn out on waxed paper. Put 1 tablespoon filling and fold envelope-style into a small package. Continue frying blintzes, being sure to brush pan lightly with melted shortening before each batch.
REFRIGERATE filled blintzes until ready to serve. To serve, fry in melted butter until brown on both sides. Serve plain or topped with sugar and cinnamon.
FILLING: Mash cottage cheese or press through a sieve until smooth. Add remaining filling ingredients and mix thoroughly. Use about 1 tablespoon in the center of each blintz.

NOTE: Blintzes can be made in advance, wrapped in waxed paper and frozen. To serve, remove from freezer, thaw in refrigerator and fry in melted butter.

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written by admin \\ tags: blintzes, jewish cooking, recipe, side dish