Nutritional Information For Tzimmes

Servings: Makes 10
Nutrition information per serving:

3 Pounds

Beef brisket

1 1/2 Pints

Water

11 Ounces

Carrots, sliced 1-inch thick

1 Large

Onion, quartered

4 Ounces

Dark-brown sugar, firmly packed

1 Teaspoon

Salt

1/4 Teaspoon

Black pepper, freshly ground

21 Ounces

Sweet potatoes, peeled

5 1/2 Ounces

Prunes, stoned

4 Tablespoons

Flour

4 Tablespoons

Cold water

  1. Place brisket into a heavy casserole in which it will fit comfortably. Add the water and bring to a boil, skim off foam as it rises. Reduce heat. Add carrots, onion, sugar, salt, and pepper. Cover and simmer slowly for 2 hours.
  2. Add sweet potatoes and prunes and simmer until beef is tender, about 20 minutes.
  3. Preheat oven to 400?F. Transfer beef to a shallow roasting pan. Using a slotted spoon, arrange prunes and vegetables around meat. In a small bowl blend flour with 4 tablespoons cold water until smooth. Bring cooking liquid in casserole to the boil. Gradually stir in flour mixture and cook, stirring constantly, until liquid returns to a boil. Boil and stir for 2 minutes.
  4. Pour sauce over meat and vegetables and bake, uncovered until meat is nicely browned, about 15 minutes.

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