Tzimmes (Meat & Vegetables)
Submitted by donkane
Traditional Jewish tzimmes with beef, carrots, sweet potatoes, prunes, and dried apricots braised in orange juice. A sweet and savory one-pot holiday dish simmered low and slow until fork-tender.
YIELD
6 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsTzimmes is one of those dishes that’s been gracing Jewish holiday tables for generations, and one bite tells you exactly why.
Beef round steak gets browned and then braised for hours with carrots, potatoes, sweet potatoes, dried prunes, and apricots in a bath of orange juice and water.
The long, slow simmer transforms everything into a tender, sweet-savory stew where the dried fruit practically melts into the sauce and the meat falls apart at the touch of a fork.
Whether you make it on the stovetop or in the oven, this is comfort food that fills the house with the most incredible aroma.
Pro Tips
- Cut all vegetables to the same 1-inch size so they cook evenly over the long braise
- Brown the beef well in a hot nonstick pan before adding liquid. This builds deep flavor
- The oven method at 350F in a covered dish is more hands-off and gives the most even results
- Add water as needed during cooking. The liquid should always just cover the meat and vegetables
- This dish tastes even better the next day, so consider making it ahead for Rosh Hashanah or Shabbat
Ingredients
Directions
Cut the vegetables into 1-inch pieces.
Cut the beef into strips.
Brown the meat in a nonstick pan.
Add the vegetables, prunes, apricots and orange juice.
Add enough water to cover meat and vegetables.
Bring to a boil, lower the heat, and simmer for 2 to 3 hours or until the meat is tender.
Or bake in a 350℉ (180℃) oven for 3 hours in a covered dish.
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