Tsimmes With Beets Turnips And Beef Food
TSIMMES WITH BEETS, TURNIPS, AND BEEF
The following _tsimmes_ with beets, turnips, carrots, and meat came from Vilna to Brooklyn earlier in this century. When I make this for my family I do not tell the children that it includes beets and turnips. For some unknown reason they never ask me how the dish became so red. They love it.
Provided by Joan Nathan
Yield Yield: 6 to 8 servings (M)
Number Of Ingredients 11
Steps:
- 1. Mix 2 teaspoons of the salt and pepper and rub it into the beef. Place in a Dutch oven or heavy pot with the onions and brown slowly over a medium heat. Add the flour, mixing well. Add the water, stirring, until it reaches the boiling point. Cover and simmer slowly for about 1 hour.
- 2. Mix the honey in with the meat, then add the vegetables and remaining salt. Cover and bake in a preheated 375-degree oven for an hour and a half, removing the cover for the last 15 to 20 minutes. Taste and adjust seasonings, if necessary.
TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)
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 It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added.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
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.
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BEEF TZIMMES
From onceuponachef.com
Cuisine JewishTotal Time 3 hrs 45 minsCategory DinnerCalories 590 per serving
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1-1/2 tablespoons of the olive oil over medium-high heat until hot and shimmering. Place half of the beef in the pan and brown, turning with tongs, for about 5 minutes; add the remaining oil and brown the remaining beef. (To sear the meat properly, let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic, and balsamic vinegar to the pot; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Add the tomato paste and cook for 1 minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with the wooden spoon until the flour is dissolved, about 1 minute. Add the orange juice, water, beef broth, bay leaf, rosemary, 2 teaspoons of the thyme, and the sugar. Stir to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, reduce the heat to a simmer, and cook for 2 hours.
- Add the carrots and apricots. Cover and continue cooking for 30 minutes. Add the sweet potatoes and prunes and cook for 30 minutes more, or until all the vegetables and meat are tender. Fish out the bay leaf and rosemary sprigs and discard. Taste and adjust seasoning if necessary. Serve the stew or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. The flavor of the stew improves if made at least 1 day ahead.) Reheat, covered, over medium heat until hot throughout. Garnish with the remaining fresh thyme leaves.
- Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the sweet potatoes because they don’t freeze well. If you’d like, boil some sweet potatoes separately when you defrost the stew and either add them into the stew prior to serving or serve them on the side. Defrost the stew in the refrigerator for 24 hours before you plan to serve it and then reheat on the stovetop over medium heat until hot.
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