Tsimmes with Beets, Turnips, and Beef |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
3 teaspoons salt |
1/2 teaspoon pepper |
3 pounds flanken, chuck, or brisket of beef |
2 onions, chopped |
2 tablespoons flour |
3 cups boiling water |
1/4 cup honey or to taste |
8 carrots, coarsely grated |
1 turnip, coarsely grated |
1 beet, coarsely grated |
1 sweet potato, peeled and quartered (optional) |
Directions:
1. 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. 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.
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