Tzimmes, pronounced (tsi-miss), is a dish often made and enjoyed on Rosh Hashanah, the Jewish New Year. It’s filled with carrots (and sometimes sweet potatoes and dried fruit) and cooked down into a sweet stew to symbolize the beginning of a new, sweet year ahead. While all families have their own ways and traditions of making Tzimmes, this is my family’s classic recipe. It’s been in my family for four generations (and possibly longer!) and is known as “Bubby Becky’s Tzimmes.” Over the past few decades, my dad has taken on the role of official Tzimmes maker, and what makes this recipe particularly special is the addition of brisket.
When I was a kid, I would sneak over to the Tzimmes dish when no one was looking and pick out all the delicious pieces of sweet, soft, yet slightly crisp brisket. While this recipe has minimal ingredients, there is some leg work to be done. My dad uses a pressure cooker, but I’ve also included a stovetop method in case you don’t have access to one.
ingredients
directions
Scroll down for the stove top and oven method.
InstantPot or Pressure Cooker and Oven Method: In a pressure cooker or InstantPot add the beef, carrots, salt, pepper, honey and 1 cup of water (do not add oil). Mix well. Cook for 15 minutes. Release the pressure.
In a small bowl, combine ½ cup water and 3 tablespoons flour or matzo meal.
Preheat the oven to 375°F.
Take about 3 tablespoons of the juices from the beef and carrot mixture and add to the water/flour bowl. Mix well so it has a creamy consistency.
Carefully pour the contents of the pressure cooker into a sturdy roasting pan or casserole dish.
Pour the water/flour mixture over top the beef and carrots in the roasting pan, mix really well and flatten with a spoon. Cover and bake for 2 hours, stirring the mixture every 30 to 45 minutes. Leave uncovered for the last 30 minutes, so the carrots and beef get extra caramelized and delicious.
Stove Top and Oven Method:
- Season the beef with salt and pepper.
- In a large Dutch oven or big pan, add 1 ½ tablespoon oil and sear the beef until brown on all sides.
- Add the chopped carrots, 1 cup water, honey, a pinch more salt and stir and heat until it reaches a boil.
- Take a few spoonfuls of the liquid from the pan and put it into a measuring cup or mug. Add the flour and stir together well to make a thick slurry. Pour this back into the pan and stir to combine.
- Cover and simmer on low heat for 2 hours.
- Preheat oven to 375°F
- Toss the mixture into a roasting pan (or, if using a Dutch oven, place it directly in the oven), mix well, and roast for 30 minutes uncovered until the tops of the carrots and meat are browned and caramelized.