So you’ve had your sedar [or two..] and now you have tons of leftover brisket. I see no problem with this.. I mean, brisket is rather delicious. But it’s always nice to mix it up and have a new dish from the food you already have. My grandma has the perfect recipe and I’m so happy to be able to share this with you.
Tzimmes is traditionally a Jewish stew made up of fruit, vegetables, and meat. Rather then making it a stew, my grandma spread everything onto a sheet pan and roasted it in the oven overnight; low and slow. My dad preferred to have to peel the pieces off of the baking sheet; that’s how you know it was nice and perfectly chewy 😉
First, I’ll share with you the original recipe, using flanken, followed by the adjustments to use your leftover brisket.
Grandma Barr’s Tzimmes
– Flanken [Short ribs]
– 4 white potatoes
– 4 sweet potatoes
– 1/2 cup flour
– 3/4 cup orange juice
– Dried prunes; cut into chunks [Optional]
– 1 tsp orange rind
– 1/2 cup brown sugar
Place flanken and carrots in pot, cover with water and boil. When cooked, remove flanken and refrigerate. Leave carrots in water covered all night. The next day cut up potatoes, drain carrots, trim meat and mix together. Add all ingredients and mix together. Spread onto a disposable baking sheet, cover, and cook in a low oven overnight until caramelized and chewy [the lower and slower, the better!]. Uncover to crisp.
If you prefer not to cook overnight, bake at 350°F, covered, until caramelized and chewy. Uncover to crisp.
Adjusted for leftover brisket
Using the brisket that has already been cooked, boil carrots alone and forget the overnight part. Mix everything together and spread onto a disposable baking sheet. Bake at 350°F, covered, until caramelized and chewy. Uncover to crisp.
I have to admit, this is definitely not the healthiest recipe on my blog, but this is just one of those traditional recipes that is worth it. Trust me.
Food for Thought
What is your favorite traditional recipe or meal that you this is just worth it?