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LOCATION: Recipes >> Casserole Recipes >> Prune Tzimmes (Meat and Potato Stew with Prunes)

Print this Recipe    Prune Tzimmes (Meat and Potato Stew with Prunes)

Serves 8 or more

2 lbs (1 kg) slightly fat beef brisket, flank, or rolled rib
3 tablespoons chicken fat or oil
1 1/2 large onions, coarsely chopped
Salt and pepper
1 teaspoon cinnamon
1/2 teaspoon allspice
A good pinch of nutmeg
2 lbs (1 kg) new potatoes
1 lb (500 g) pitted prunes
2 tablespoons sugar or to taste

In a heavy pan over medium heat, turn the meat in the fat or oil
to brown it all over. Then remove it and fry the onions gently till
soft. Return the meat to the pan and cover with water. Season with
salt and pepper, add cinnamon, allspice, and nutmeg, and simmer
for 1 1/2 hours. Add the potatoes and prunes and the sugar and more
water to cover, and simmer 45 minutes longer. You may want to have
plenty of black pepper to balance the sweetness. There should be
a lot of liquid. Serve hot.


4 large carrots cut into pieces may be added.

In America, sweet potatoes, cut into cubes, are used as an alternative
to potatoes.

Add 1/2 teaspoon ground ginger.

Sweeten with 2 tablespoons of honey instead of sugar.

Some red wine could be added to the water.


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