Best Tsimmes With Beets Turnips And Beef Recipes

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TZIMMES



Tzimmes image

I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 2h5m

Yield 12 servings.

Number Of Ingredients 9

3 pounds sweet potatoes (about 4 large), peeled and cut into chunks
2 pounds medium carrots, cut into 1/2-inch chunks
1 package (12 ounces) pitted dried plums (prunes), halved
1 cup orange juice
1 cup water
1/4 cup honey
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup dairy-free margarine or butter

Steps:

  • Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)



Tsimmes (Beef, Carrot and Sweet Potato Stew) image

Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I've tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor - and add a bay leaf for the same reason - and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.

Provided by Joan Nathan

Categories     dinner, meat, soups and stews, vegetables, main course

Time 11h

Yield 6 to 8 servings

Number Of Ingredients 9

3 bone-in flanken, also known as flanken-style ribs, or English-cut short ribs (about 3 pounds)
1 tablespoon kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1 fresh (or dried) bay leaf
3 pounds sweet potatoes, preferably Japanese white sweet potatoes (3 to 4 large sweet potatoes), peeled and cut into 2-inch chunks
2 medium white or yellow onions, halved and sliced
5 to 6 medium carrots, peeled and cut into 2-inch segments
8 ounces prunes, pitted and left whole
Chopped fresh parsley, for serving

Steps:

  • A day before serving, heat the oven to 350 degrees.
  • Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
  • Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
  • The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
  • Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.

TSIMMES WITH BEETS, TURNIPS, AND BEEF



Tsimmes with Beets, Turnips, and Beef image

The following _tsimmes_ with beets, turnips, carrots, and meat came from Vilna to Brooklyn earlier in this century. When I make this for my family I do not tell the children that it includes beets and turnips. For some unknown reason they never ask me how the dish became so red. They love it.

Provided by Joan Nathan

Yield Yield: 6 to 8 servings (M)

Number Of Ingredients 11

3 teaspoons salt
1/2 teaspoon pepper
3 pounds flanken, chuck, or brisket of beef
2 onions, chopped
2 tablespoons flour
3 cups boiling water
1/4 cup honey or to taste
8 carrots, coarsely grated
1 turnip, coarsely grated
1 beet, coarsely grated
1 sweet potato, peeled and quartered (optional)

Steps:

  • 1. Mix 2 teaspoons of the salt and pepper and rub it into the beef. Place in a Dutch oven or heavy pot with the onions and brown slowly over a medium heat. Add the flour, mixing well. Add the water, stirring, until it reaches the boiling point. Cover and simmer slowly for about 1 hour.
  • 2. Mix the honey in with the meat, then add the vegetables and remaining salt. Cover and bake in a preheated 375-degree oven for an hour and a half, removing the cover for the last 15 to 20 minutes. Taste and adjust seasonings, if necessary.

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