Beef and carrot tsimmes

Beef and carrot tsimmes

Serves 8

The recipe for meat and carrots tsimmes that Linda Epstein of Brockton makes comes from her grandmother, Rose Litvin. Epstein added matzo meal, which she sprinkles into the pot near the end of cooking.

1 chuck roast (5 pounds), cut in half

5 pounds carrots, peeled and cut into 1/2-inch rounds

Salt and pepper, to taste

1 quart water (or enough to cover the meat)

2 1/2 cups dark brown sugar (or less if you like)

1/2 cup matzo meal

1. In a large flameproof casserole, combine the meat, carrots, salt, pepper, and enough water to cover them. Bring to a boil, sprinkle the brown sugar into the pan, and turn the heat to low. Cover with the lid and simmer the meat for 3 hours. (Prepare the dish up to this point and refrigerate overnight.)

2. Set the oven at 325 degrees. In a large baking dish or roasting pan, arrange the meat and carrots in one layer. Add half of the liquid, sprinkle with matzo meal, cover the pan, and transfer it to the oven.

3. Cook the meat, adding more liquid if necessary, for 3 more hours, checking it often. Taste for seasoning, add more salt and pepper if you like, and serve at once. Adapted from Rose Litvin