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Recipe

Carrot and potato tsimmes

September 24, 2008
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Carrot and potato tsimmes

Serves 8

Raised on Sephardic food cooked by an Ashkenazic mother, Sherri Ades Falchuk never knew tsimmes as a child. Her mother prepared the aromatic dishes of her father's native Aleppo, in Syria. When Falchuk's three older brothers began bringing home Ashkenazic girls, a Sephardic-style tsimmes was introduced to the table to make the prospective daughters-in-law feel welcome.

3 pounds flanken (on the bone), cut into pieces between the bones

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 onion, coarsely chopped

1 1/2 quarts water (or enough to cover meat)

1 pound carrots, cut into rounds

4 sweet potatoes, peeled and cut into 1-inch pieces

4 russet potatoes, peeled and cut into 1-inch pieces

1 cup dried apricot halves

2 cups pitted prunes

2 lemons, thickly sliced

3/4 cup dark brown sugar

1. Sprinkle the meat on all sides with salt and pepper. In a large flameproof casserole that will hold all the meat and vegetables, heat 1 tablespoon of the oil. Brown the meat on all sides over high heat, turning it often.

2. Remove the meat from the pan. Add the remaining tablespoon of oil to the pan. When it is hot, add the onion and cook over medium heat, stirring often, for 10 minutes.

3. Return the meat to the pan, add enough water to cover, and bring it to a boil. Lower the heat, set the cover on askew, and cook the meat for 1 hour.

4. Add the carrots, sweet potatoes, russet potatoes, salt, and pepper. Add more water if necessary; the vegetables should be covered. Bring to a boil, lower the heat, cover the pan, and cook the vegetables for 1 hour. (Prepare the dish up to this point and refrigerate overnight.)

5. Set the oven at 350 degrees. In a large baking dish or roasting pan, spread out the meat and vegetables. Tuck the apricots, prunes, and lemon slices in between the potatoes, meat, and carrots. Sprinkle with sugar and cover the dish with foil. Transfer to the hot oven.

6. Cook the tsimmes for 1 1/2 hours or until the meat is very tender. Adapted from Sherri Ades Falchuk

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