Ingredients Needed:

• 2-3 lbs. beef brisket or chuck roast
• 6 medium carrots
• 3 medium potatoes
• 3 medium white potatoes
• 1 medium –large onion
• 8 oz. pitted prunes (equals 2 cups)

Marinade Ingredients:

• 1 cup tomato or orange juice
• ½ cup firmly packed brown sugar
• 3 Tablespoons honey
• ½ teaspoon sea salt
• Cinnamon to sprinkle later in recipe

From Wikipedia, the free encyclopedia:

Tzimmes or tsimmes (Yiddish, Hebrew: צימעס) is a traditional Jewish dish in which the principal ingredient is diced or sliced carrots, sometimes combined with dried fruits like prunes or raisins, or chunks of meat (usually brisket or flanken). The dish is cooked slowly over low heat and flavored with honey and sometimes cinnamon. The variations are endless. The non-meat version tends to be sweeter, along the lines of candied yams.

Tzimmes is often part of the Rosh Hashanah meal, when it is traditional to eat sweet and honey-flavored dishes.

The name may come from the German words zum (for) and essen (eating). Some say the word is a corruption of the word 'simmer.' "To make a big tzimmes over something" means to make a big fuss.”

Directions:

Assemble all ingredients.

Note**If you want the meat browned you can braise it in a large pan in hot oil on high heat for 2-3 minutes on each side. I did not braise in this recipe.

Place the beef in a cooking pan. I use the throw-away aluminum foil pans for easy clean up. You can use a Dutch oven or roast pan.

Wash and cut the carrots and potatoes. Do not peel the potatoes; keep the skins on. Place the chunks on top and sides of the roast.

Peel and cut the onion in chunks. Place on top and side of the roast.

Measure the ingredients for the marinade in a separate bowl. Use ½ cup light brown sugar, 1 cup tomato or orange juice, 3 Tbl. Honey and ½ tsp. salt

Pour the above sauce over the roast before cooking.

Cover the pan with the roast and vegetables with aluminum foil. Make the cover tight so the roast will steam as it cooks.  As it bakes the vegetables will create more liquid in the pan.

Bake in a 350 degree oven for 1 and ½ hours. Set timer.

Remove the roast from the oven and ladle out some of the liquid so it does not overflow the pan. I leave the pan half full with the liquid.  Save the juices you removed for gravy if you like. Pour (baste) the top of the vegetables with the remaining liquid from the pan. Sprinkle the top of the roast with cinnamon.

Cover the roast again and return to the oven for one hour.  Set timer.

Open the oven and remove the foil from the roast. Baste with the juices again.  Place the roast in the oven for another 30 minutes uncovered so the vegetables will brown.

This roast will bake in the oven a total of 3 hours. The longer it cooks, the more tender the meat will be.

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