Entree: Russia – Russian Jewish Cuisine – צימעס ➤ tsimmes (Sweet braised root vegetables and fruit often cooked with beef brisket)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef brisket, trimmed and cut into 1.5-inch (4 cm) pieces
- 2 lb (900 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks
- 1 lb (450 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 large onion, thinly sliced
- 6 oz (170 g) pitted prunes
- 1/2 cup (120 ml) honey
- 2 tbsp (30 ml) schmaltz (rendered chicken fat) or olive oil
- 1 cup (240 ml) fresh orange juice
- 1 cup (240 ml) beef or chicken stock
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground allspice
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) red wine vinegar (optional, to balance sweetness)

Instructions

1. Preheat the oven to 325°F (160°C). Pat brisket pieces dry and season with salt and pepper.
2. In a large Dutch oven over medium-high heat, warm the schmaltz or oil. Brown the brisket pieces on all sides, working in batches if necessary, about 3–4 minutes per side. Transfer browned brisket to a plate.
3. Add the sliced onion to the pot and cook until translucent, about 5 minutes. Stir in the tomato paste and cook 1 minute.
4. Return the brisket to the pot and add the carrots, sweet potatoes, prunes, orange juice, stock, honey, bay leaves, cinnamon, and allspice. Bring to a gentle simmer, then cover.
5. Transfer the covered pot to the preheated oven and braise until the brisket and vegetables are very tender, about 1½–2 hours. Check once after 1 hour and stir gently.
6. Remove from oven, discard bay leaves, and taste for seasoning. If too sweet, stir in the red wine vinegar a little at a time to balance. Serve warm, spooning the glaze over the meat and vegetables.