📝 About This Recipe
A cornerstone of Ashkenazi Jewish celebration, this Beef Tzimmes is a soul-warming braise that balances savory depth with natural sweetness. Succulent chunks of brisket are slow-cooked until fork-tender alongside caramelized carrots, sweet potatoes, and plump dried fruits in a rich, honey-kissed gravy. It is a dish that tastes of tradition, patience, and the golden warmth of a festive family table.
🥗 Ingredients
The Meat
- 3 pounds Beef Brisket or Chuck Roast (cut into 2-inch cubes, patted dry)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Vegetable Oil (for searing)
Vegetables and Fruit
- 2 large Yellow Onions (sliced into half-moons)
- 1 pound Carrots (peeled and cut into 1-inch rounds)
- 2 large Sweet Potatoes (peeled and cut into 1.5-inch chunks)
- 1 cup Pitted Prunes (whole)
- 1/2 cup Dried Apricots (halved)
The Braising Liquid
- 3 cups Beef Stock (low sodium)
- 1/2 cup Orange Juice (freshly squeezed)
- 1/3 cup Honey (wildflower or clover)
- 1 piece Cinnamon Stick (whole)
- 1/2 teaspoon Ground Ginger
- 1/4 cup Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Use a heavy-bottomed Dutch oven for the best heat distribution.
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2
Season the beef cubes generously on all sides with kosher salt and black pepper.
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3
Heat the vegetable oil in the Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef until deeply browned on all sides, about 8-10 minutes per batch.
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4
Remove the browned beef to a plate and set aside. In the same pot, add the sliced onions. Sauté for 5-7 minutes until softened and golden, scraping up the browned bits (fond) from the bottom.
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5
Add the carrots and sweet potatoes to the pot, stirring to coat them in the onion juices for 2-3 minutes.
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6
Return the beef and any accumulated juices back into the pot. Stir in the prunes and dried apricots.
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7
In a medium bowl, whisk together the beef stock, orange juice, honey, and ground ginger. Pour this mixture over the beef and vegetables.
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8
Nestle the cinnamon stick into the center of the pot. The liquid should almost cover the ingredients; if not, add a splash more stock.
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9
Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid.
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10
Transfer the Dutch oven to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is very tender and yields easily to a fork.
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11
Carefully remove the lid and discard the cinnamon stick. If the sauce is too thin, simmer it on the stovetop uncovered for 10 minutes to reduce and thicken into a glaze.
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12
Taste and adjust seasoning with more salt or honey if desired. Let the dish rest for 15 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
For the best flavor, make this dish a day in advance; the sweetness deepens and the beef becomes even more tender after a night in the fridge. Don't rush the searing process—that deep brown crust on the beef is what provides the savory 'umami' base to balance the sugar. If you prefer a thicker sauce, you can toss the beef in a little flour before searing, or stir in a slurry of 1 tsp cornstarch and water at the very end. Use a high-quality honey like Orange Blossom to complement the citrus notes in the braising liquid. If the sweet potatoes are very soft, handle them gently when serving so they don't turn into a mash.
🍽️ Serving Suggestions
Serve over a bed of fluffy egg noodles or couscous to soak up the honeyed gravy. Pair with a crisp, bitter green salad with a lemon vinaigrette to cut through the richness of the braise. A glass of medium-bodied red wine, like a Merlot or a Kosher Cabernet Sauvignon, complements the beef perfectly. Serve alongside warm challah bread for dipping into the syrupy sauce. Garnish with plenty of fresh flat-leaf parsley to add a pop of color and freshness.