Short Rib Tsimmes Food

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)

Tsimmes (Beef, Carrot and Sweet Potato Stew) image

Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I've tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor - and add a bay leaf for the same reason - and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.

Provided by Joan Nathan

Categories dinner, meat, soups and stews, vegetables, main course

Time 11h

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

3 bone-in flanken, also known as flanken-style ribs, or English-cut short ribs (about 3 pounds)
1 tablespoon kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1 fresh (or dried) bay leaf
3 pounds sweet potatoes, preferably Japanese white sweet potatoes (3 to 4 large sweet potatoes), peeled and cut into 2-inch chunks
2 medium white or yellow onions, halved and sliced
5 to 6 medium carrots, peeled and cut into 2-inch segments
8 ounces prunes, pitted and left whole
Chopped fresh parsley, for serving

Steps:

A day before serving, heat the oven to 350 degrees.
Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.

TZIMMES

Tzimmes image

I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware

Provided by Taste of Home

Categories Side Dishes

Time 2h5m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3 pounds sweet potatoes (about 4 large), peeled and cut into chunks
2 pounds medium carrots, cut into 1/2-inch chunks
1 package (12 ounces) pitted dried plums (prunes), halved
1 cup orange juice
1 cup water
1/4 cup honey
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup dairy-free margarine or butter

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.

Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.

BEEF SHORT RIBS

Beef Short Ribs image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 16

Ingredients

Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs

Steps:

Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

STOVETOP TZIMMES

Stovetop Tzimmes image

Make traditional Jewish tzimmes for Rosh Hashanah, Passover, or any festive occasion. Yams, sweet potatoes, prunes and dried cranberries. Kosher, Meat or Parve.

Provided by Tori Avey

Categories Side Dish

Time 1h10m

Number Of Ingredients 13

Ingredients

1 1/2 lbs orange yams, peeled and cut into 1-2 inch pieces ((2 potatoes))
1 1/2 lbs white sweet potatoes, peeled and cut into 1-2 inch pieces ((2 potatoes))
1 lb carrots peeled and cut into 1-inch rounds ((8 carrots))
6 oz dried apples ((1 1/2 cups))
6 oz dried cranberries ((1 1/4 cups))
2 cups orange juice
1/2 cup honey
1/2 cup brown sugar
2 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
1 1/2 cups chicken broth ((you may substitute "no chicken" broth))
12 oz pitted prunes ((3 cups))

Steps:

Place cut yams, sweet potatoes, and carrots on the bottom of a large heavy pot.
Pour dried apples and cranberries on top.
In a medium bowl, whisk together orange juice, honey, brown sugar, cinnamon, salt, and black pepper. Pour mixture over the fruits and vegetables in the pot.
Add chicken broth or "no chicken" broth to the pot, covering the vegetables halfway. Heat pot over medium high until it begins to simmer. Stir the ingredients once gently.Reduce heat to a gentle but constant simmer. Cover the pot.
After 45 minutes, open the pot and gently stir again. Place pitted prunes on top of the simmering ingredients.
Cover pot. Continue to cook on lowest heat for another 15 minutes, until potato pieces are tender and prunes have warmed and softened. Don't cook too long, or the prunes will dissolve-- it will make a nice sauce for the tzimmes, but it won't look so pretty on the table.Serve warm as a side dish to a festive holiday meal.

Nutrition Facts : Calories 451 kcal, Carbohydrate 114 g, Protein 4 g, Sodium 456 mg, Fiber 11 g, Sugar 67 g, ServingSize 1 serving

GRILLED SHORT RIBS

Grilled Short Ribs image

These use the type of short ribs that are cut between the bones, rather than the more common type of short ribs that are cut across the bones. Recipe source: Bon Appetit (June 2007)

Provided by ellie_

Categories Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup soy sauce
1/2 cup brown sugar
4 garlic cloves, minced
1 tablespoon sesame oil
12 beef short ribs (1/2 inch x 1/2 flanken style short ribs)
lettuce leaf
sticky rice
red miso

Steps:

Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
Prepare grill to medium high heat.
Brush grill with oil.
Grill ribs until cooked through (5 minutes per side).
Remove meat from bones.
Wrap meat in lettuce leavs with a small amount of miso and sticky rice.

SLOW-COOKER BEEF SHORT RIBS

Slow-Cooker Beef Short Ribs image

You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!

Provided by MizzNezz

Categories Sauces

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 lbs boneless beef short ribs
1/4 cup butter
1 cup chopped onion
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce
2 tablespoons catsup
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 teaspoon chili powder

Steps:

Put flour, salt and pepper in a bag.
Add ribs and shake to coat.
Brown ribs in butter in a lg skillet.
Put in slow cooker.
In same skillet, combine remaining ingredients.
Bring to a boil, stirring.
Pour over ribs.
Cover and cook on low for 9 hours.

SHORT RIB TSIMMES

Short Rib Tsimmes image

My honey's request for this year's Seder: short ribs in a sweet root vegetable stew, sweetened with honey and prunes. Can be made vegetarian without the meat, or substitute stew meat of choice.

Provided by CRW

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 8h30m

Yield 6

Number Of Ingredients 11

Ingredients

4 pounds beef short ribs
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil, or as needed
4 large sweet potatoes, peeled and chopped
4 large carrots, peeled and chopped
2 large onions, chopped
1 ½ pounds pitted prunes
¾ cup honey
5 whole cloves

Steps:

Season short ribs with garlic powder, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute onions in hot oil until softened and translucent, 7 to 10 minutes; transfer to a bowl
Reduce heat to medium and add remaining tablespoon oil to the skillet. Cook short ribs in hot oil until browned on all sides, 2 to 4 minutes per side; transfer to a slow cooker.
Stir sweet potatoes, carrots, onions, prunes, honey, and cloves together in a large bowl. Pour onion mixture over short ribs into slow cooker.
Cook on Low for 8 hours.

Nutrition Facts : Calories 1363.3 calories, Carbohydrate 176.3 g, Cholesterol 124.2 mg, Fat 60.9 g, Fiber 19.7 g, Protein 37.5 g, SaturatedFat 24.3 g, Sodium 663.9 mg, Sugar 100.1 g

SHORT RIB TSIMMES

Short Rib Tsimmes image

My honey's request for this year's Seder: short ribs in a sweet root vegetable stew, sweetened with honey and prunes. Can be made vegetarian without the meat, or substitute stew meat of choice.

Provided by CRW

Categories Beef Soup

Time 8h30m

Yield 6

Number Of Ingredients 11

Ingredients

4 pounds beef short ribs
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil, or as needed
4 large sweet potatoes, peeled and chopped
4 large carrots, peeled and chopped
2 large onions, chopped
1 ½ pounds pitted prunes
¾ cup honey
5 whole cloves

Steps:

Season short ribs with garlic powder, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute onions in hot oil until softened and translucent, 7 to 10 minutes; transfer to a bowl
Reduce heat to medium and add remaining tablespoon oil to the skillet. Cook short ribs in hot oil until browned on all sides, 2 to 4 minutes per side; transfer to a slow cooker.
Stir sweet potatoes, carrots, onions, prunes, honey, and cloves together in a large bowl. Pour onion mixture over short ribs into slow cooker.
Cook on Low for 8 hours.

Nutrition Facts : Calories 1363.3 calories, Carbohydrate 176.3 g, Cholesterol 124.2 mg, Fat 60.9 g, Fiber 19.7 g, Protein 37.5 g, SaturatedFat 24.3 g, Sodium 663.9 mg, Sugar 100.1 g

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