Beef and potato tzimmes with prunes

beef prunes.jpg
Celebrate the abundance and richness of the High Holidays!

Portions: 8

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


2 lbs. beef brisket

½ tsp. salt

¼ tsp. freshly ground black pepper

3 T. vegetable oil

1 ½ cups onion, coarsely chopped


1 tsp. cinnamon

½ tsp. allspice

¼ tsp. nutmeg

2 lbs. new potatoes

1 lb. pitted prunes

2 T. sugar


Sprigs of fresh Italian parsley or watercress


  • 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.

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Chef Alison Negrin

Alamo, CA 94507

Phone: 925-588-9150

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