Home » Rosh Hashanah » Rosh Hashanah Entrees

Brisket With Tzimmes

Print
Send to Friend
Add Your Recipe
Posted on 2008-08-25

More in Rosh Hashanah Entrees:

 Roasted Salmon with Nectarine Salsa
 Honey Chicken
 Honey Apple Chicken
 Baked Fresh Salmon
 Grilled Salmon Steaks with Herb Butter
 Poached Salmon
 Grilled Halibut with Pineapple Lime Salsa
 Smoked Salmon and Goat Cheese Pizza
 Smoked Cod, Cucumber and Orange Salad

Similar Categories:

 Rosh Hashanah Appetizers
 Rosh Hashanah Side Dishes
 Rosh Hashanah Desserts
 Rosh Hashanah Baking
 Rosh Hashanah
 Chanukah Entrees
 Christmas Entrees
 St Patricks Day Entrees
 Thanksgiving Entrees
 Every Day Entrees
 Kwanzaa Entrees
 Passover Entrees
 Easter Entrees

Brisket With Tzimmes 2998 views
3.00 avg rating
5 votes

 

Ingredients

3-5 lbs Brisket
1 T oil
3 cups hot water
1 cup orange juice
3 T honey
3 T dark brown sugar - packed
1/2 tsp cinnamon
1/2 tsp ginger
5 carrots cut into 2 inch pieces
3 medium size sweet potatoes, peeled and cut into 2 inch chunks
1 medium butternut squash, peeled and cut into 2 inch chunks
8 oz pitted prunes (about 25)
5 oz dried apricots (about 20 large)
Cornstarch and cold water


Directions

In a 6 qt or larger oven proof pot or Dutch oven with lid, heat the oil over medium high heat.

Brown the meat on all sides and drain off any excess fat.

Mix together water, juice, honey, brown sugar, cinnamon and ginger and pour over the meat. Cover, bring to a boil. Then lower the heat and simmer for about 1-12 hours.

Preheat oven to 325 towards the end of this period.

Randomly arrange the carrots, sweet potatoes, squash, prunes and apricots around and on top of the meat.

Cover the pot and transfer to the preheated oven. Bake for 1-1/2 hours. Then uncover the pot and bake for an additional 1 to 2 hours or until the meat is fork tender.

Use a slotted spoon to remove the vegetables and fruit to a serving bowl. Transfer the meat to a platter or carving board.

If the sauce in the pan is too thin, use a mixture of cornstarch and cold water (shake them together in a tupperware) to thicken the sauce. To do this, put the pan over a medium heat on the stove, stir in some of the cornstarch mixture, and boil until it reaches the desired consistency.

Cut the meat against the grain, pour some of the sauce over the top, and serve with the vegetables and fruit.


Author Comments

Source: Andrea Herrera
 

Comments

 
1-12 hours.....this is a huge difference in time....please explain why 1-12 hours???
Rose on 2009-04-03
 
 

Post Comment

 
   
Your name*
Your email
Comment*
 
 
   
 
Like this article?
Link to this article
Just copy and paste the code below to add this link to your page.

Tell a friend
Your Email
Your Name
Your Friends Email
Your Friends Name
Your Message