Beef and potato tzimmes with prunes

September 16, 2014

Celebrate the abundance and richness of the High Holidays! 

 

Portions: 8

Portion Size: ~ 8 oz. (4 oz. meat, 4 oz. potatoes)

 

Ingredients:

2 lbs. beef brisket

½ tsp. salt

¼ tsp. freshly ground black pepper

3 T. vegetable oil

1 ½ cups onion, coarsely chopped

Water

1 tsp. cinnamon

½ tsp. allspice

¼ tsp. nutmeg

2 lbs. new potatoes

1 lb. pitted prunes

2 T. sugar

 

Garnish:

Sprigs of fresh Italian parsley or watercress

 

Directions:

 

  • Heat a heavy pan and add the oil. Season the meat with salt and pepper. Brown the meat on all sides. 

  • Remove meat from pan and add the onions and sauté until soft.  Return the meat to the pan and add enough water to cover meat. 

  • Add the spices and simmer for 1 ½ hours. 

  • Add the potatoes, prunes, sugar and more water to cover. 

  • Simmer for 45 minutes longer.

  • Serve hot and season with black pepper.  Garnish with fresh Italian parsley or watercress.

Please reload

Featured Posts

The elusive quince

December 3, 2018

1/8
Please reload

Recent Posts

December 3, 2018

October 18, 2017

June 29, 2017

June 1, 2017

March 26, 2017

Please reload

Follow me!
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Connect with me!
Linkedin logo

© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com