The following tsimmes with beets, turnips,
carrots, and meat came from Vilna to Brooklyn earlier in this
century. When I make this for my family I do not tell the children
that it includes beets and turnips. For some unknown reason they
never ask me how the dish became so red. They love it. - Joan
Nathan.
Lithuanian Tsimmes
with Beef and Beets
3 teaspoons salt
1/2 teaspoon pepper
3 pounds flanken, chuck, or brisket of beef
2 onions, chopped
2 tablespoons flour
3 cups boiling water
1/4 cup honey or to taste
8 carrots, coarsely grated
1 turnip, coarsely grated
1 beet, coarsely grated
1 sweet potato, peeled and quartered (optional)
- Mix 2 teaspoons of the salt and pepper
and rub it into the beef. Place in a Dutch oven or heavy pot
with the onions and brown slowly over a medium heat. Add the
flour, mixing well. Add the water, stirring, until it reaches
the boiling point. Cover and simmer slowly for about 1 hour.
- Mix the honey in with the meat, then add
the vegetables and remaining salt. Cover and bake in a preheated
375°F (190°C) oven for an hour and a half, removing the cover
for the last 15 to 20 minutes. Taste and adjust seasonings, if
necessary.
Yield: 6 to 8 servings (M).
Recipe from: Jewish Cooking in America
by Joan Nathan.
