Best Easy Beef Tzimmes Recipes
TZIMMES
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.
Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.
EASY BEEF TZIMMES
Number Of Ingredients 11
Steps:
- Heat the oven to 250°F heat a large skillet or Dutch oven over high heat. Meanwhile, season the short ribs on all sides with salt and pepper and coat with baking spray. Brown on all sides in the hot skillet. Add the remaining ingredients, stirring to combine and lifting the browned ribs to allow the liquid to flow all around them. Cover and heat to boiling place in the oven and bake for 2 hours. Serve the short ribs with the vegetables.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
TZIMMES - A SWEET & SAVORY JEWISH STEW
This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish.
Provided by Whats Cooking
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in a pot.
- Cover and bring to a boil.
- Reduce heat to low and simmer for about 1 hour. Stir frequently.
- Cook until carrots are soft but not mushy.
- Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
- Serve hot.
Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8
SLOW COOKER TZIMMES
Tzimmes is a sweet Jewish dish consisting of a variety of fruits and vegetables, and it may or may not include meat. Traditionally (as it is here), it's tossed with honey and cinnamon and cooked slowly over low heat to meld the flavors. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 15
Steps:
- Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.
Nutrition Facts : Calories 187 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 235mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 6g fiber), Protein 2g protein.
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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