May 03

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 for about 1 hour.

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.)

written by admin \\ tags: , , , ,

7 Responses to “Tzimis (Brisket Stew)”

  1. mama Says:

    that looks delicious! good thing too because i prefer beef over all other kinds of meat. i shall try to make this one soon. thanks for sharing this!

  2. admin Says:

    Thanks for writing. Note – in the oven, it should be covered tight with heavy foil, I need to add that to the post!

  3. The Fitness Diva Says:

    Nice! I love beef stew!

    I really like the name of your blog. 😉

  4. Eric : BlogDeManila : Philippine Blog Says:

    Just got curious with the title of your post because it’s almost the same word like ours which is “tsismis” meaning gossip :)


  5. Simply Delicious Says:

    That looks delicious!

  6. Ellen Says:

    I add dried apricots and honey. The meat traditionally should be a cheap cut ( very fatty) called flankon. I remember it well, but today we use a healthier cut of brisket.

  7. admin Says:

    “Flankon” is right. It’s what my mother-in-law’s recipe called for.

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