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Rosh Hashanah Meat Tzimmes Recipe

   
 

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     Rosh Hashanah Meat Tzimmes

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8-10

Ingredients
3 lbs flanken
4 lbs carrots - peeled and chunked
4 lbs sweet potatoes - peeled and chunked
2 butternet squash - peeled and chunked
2 apples - peeled, cored, and chunked
2 16 oz jars honey
6 lemons, juiced
2 lemons, zest
1 large orange - juiced
 
1 large orange - zest
8 pitted prunes (optional)
yellow raisins (optional)
water to cover
1 tsp kosher salt
1/4 tsp cinnamon
1/4 tsp nutmeg

Instructions
Place flanken in a heavy stock pot (that has a tight fitting lid) with just enough water to cover, add salt and bring to a boil. You will have to skim the water after the flanken begins to cook. Now is the time to begin peeling. Reduce heat and allow to cook for 30 minutes. Add potatoes, carrots, squash, honey, lemon juice, orange juice, the zest of two lemons and the orange zest. Add nutmeg and cinnamon. Cover pot and allow to cook one hour.
Add apples and prunes (only if you love prunes) and raisins. Cook covered an additional 30 minutes – stir occasionally to make sure mixture does not burn. Some cooks will add flour or potato starch to thicken the gravy – I do not. After the cooking is done there maybe some remaining liquid which I prefer to drain off. The vegetables will have absorbed the flavor while cooking
Some cooks will add flour or potato starch to thicken the gravy – I do not. After the cooking is done there maybe some remaining liquid which I prefer to drain off. The vegetables will have absorbed the flavor while cooking. When all the vegetables are fork tender and the flaken is literally falling off the bone- it’s done. You can taste and adjust the sweetness by adding more honey – or make it more tart by adding more lemon rind. Remove the flaken. Mash the fruit and vegetables together, add back the flaken and serve. This dish freezes really well


Originally Submitted
9/24/2008





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