Tzimmas
This traditional Jewish dish is served at Rosh Hashanah when sweet meals are enjoyed
Makes enough for: 6 people
Ingredients
- 30 mls olive oil
- 1.8 kg bone in brisket, thickly sliced
- salt and freshly ground black pepper to season
- 1 large onion, peeled, cut in half and thickly sliced
- 2 cloves garlic, peeled and thinly sliced
- 300 mls orange juice
- 125 mls beef stock
- 30 mls cornflour
- 15 mls lemon juice
- 2 bay leaves
- 1 quill cinnamon
- 350 g baby potatoes, quarted
- 350 g baby carrots, cut in half lengthwise
- 250 g sweet potatoes, thickly sliced
- 125 g pitted prunes, cut in half
Method
- Preheat the oven to 160° Celsius
- Place the oil into a large frying pan and heat over a medium to high temperature
- Increase the heat slightly, brown the brisket in batches, seasoning generously as you go along
- Once the meat has been browned layer it in a large roasting pan
- Add the onions to the frying pan, and sauté until soft
- Add the garlic and cook until fragrant
- Add the orange juice and stock and bring to the boil
- Place the cornflour into a small mixing bowl, add 30mls of the boiling liquid and the lemon juice and whisk to combine before adding to the frying pan
- Give it a good stir, add the bay leaves and cinnamon and turn off the heat
- Scatter the potatoes on top of the brisket the pour the liquid over the top
- Cover the roasting tin with foil and place into the oven for 2 hours
- Carefully remove from the oven, remove the foil and the brisket, and set the brisket aside
- Add the carrots and sweet potatoes and season well
- Trim the brisket of the fat and bones, cut the meat into chunks and add back to the tin
- Cover the tin again with the foil and place back into the oven for 2 hours
- Remove the tin from the oven, remove the foil and scatter the prunes over the meat
- Increase the oven temperature to 180° Celsius and place the tin back into the oven, uncovered and cook for an hour
- Remove from the oven, check the seasoning, discard the bay leaves and cinnamon and serve