Traditional Beef Brisket with Carrot and Sweet Potato Tzimmes
This traditional Beef Brisket is made with a side of Carrot and Sweet Potato Tzimmes. Instead of adding a ton of sugar, prunes are used to sweeten this dish.
Notes
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Preparation Time15 min
Cooking Time3 hr
Ingredients
- 1 beef brisket, about 3 1/2 pounds
- 2 pounds carrots, peeled and sliced
- 4 cups beef stock or broth
- 2 1/4 cups water
- 1 teaspoon black pepper, cracked
- 1/4 teaspoon dried thyme
- 3 tablespoons potato starch
- 1 1/2 sweet potatoes, peeled and thickly sliced
- 1 box pitted prunes, about 12 ounces
- 1/4 cup honey
- Salt
- Freshly ground pepper, to taste
- Snipped fresh chives, for garnish
Instructions
- Heat oven to 350 degrees F. Put brisket, carrots, stock or broth, 2 cups water, cracked pepper and thyme into a 6-quart Dutch oven. Bake, covered, 2 hours.
- Mix remaining 1/4 cup water and potato starch until smooth. Add honey and stir into Dutch oven.
- Add sweet potatoes and prunes. Cover and continue baking until meat and vegetables are fork-tender, about 1 more hour. (Can be made the day before to this point, covered and refrigerated. Skim fat before reheating over low heat.)
- To serve, transfer meat to cutting board. Cut into thin slices. Season vegetable mixture with salt and pepper to taste. Garnish meat and vegetables with chives if desired.
