Easy Beef Tzimmes Food

TZIMMES

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
• Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
• Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

TZIMMES

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

TZIMMES

Steps:

• Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
• Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
• Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

TZIMMES - A SWEET & SAVORY JEWISH STEW

Steps:

• Place all ingredients in a pot.
• Cover and bring to a boil.
• Reduce heat to low and simmer for about 1 hour. Stir frequently.
• Cook until carrots are soft but not mushy.
• Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
• Serve hot.

BEEF TZIMMES WITH BUTTERNUT SQUASH

Steps:

• Cut beef in 1 1/2- 2 inch pieces and pat them dry.
• Heat 1 tablespoons oil in a heavy stew pan.
• Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
• Add remaining oil if pan is dry and heat it.
• Add onion and saute over medium heat, stirring often, until brown, about 10 minutes.
• Cover if pan becomes dry.
• Return meat to pan with any juices on plate.
• Add carrots, salt, pepper and enough water to just cover.
• Bring to a boil, skimming occasionally.
• Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
• For a lighter sauce, refrigerate cooked meat and its sauce separately for several hours, then skim the fat from top of sauce.
• Return the beef to sauce and reheat.
• Peel the squash and cut it in half lengthwise.
• Discard seeds and stringy parts in cavity.
• Cut squash in 1 inch cubes.
• Stir honey and cinnamon into sauce.
• Add squash and push pieces into liquid.
• Cover and simmer for 10 minutes.
• Turn squash pieces over.
• Add plums.
• Cover and simmer for 15 minutes or until squash is tender.
• Taste and adjust seasoning.
• Serve stew from a casserole or deep serving dish.