Carrot and Sweet Potato Tzimmes
- 4 pounds beef brisket or chuck roast
- 10 large carrots
- 10 medium white potatoes
- 6 medium sweet potatoes
- 2 teaspoons salt
- 1/4 cup brown sugar
- 1 medium onion, sliced thin
- 4 tablespoons matzah meal
- 4 tablespoons melted chicken fat or margarine
Scrape and cut carrots into 2″- long pieces. Peel and cut potatoes into 1″- thick rounds. Sear the beef with the onion over high heat in a pot that is large enough to hold all the other ingredients. Turn the meat frequently until it is browned on all sides. Add carrots, potatoes, salt and sugar. Add water to cover and bring to a boil. Reduce flame and cook over low heat for 2 1/2 3 hours, until meat is tender enough to pierce with a fork. Liquid should be reduced by about half at this point; if it reduces too quickly, add a little more water. Remove onion from pot.
Pour contents into a baking pan. Saute matzah meal in melted fat; add 3 tablespoons of the tzimmes liquid to make a thickening agent. Mix the thickening agent evenly throughout the baking pan. Sprinkle a little cinnamon on top and bake at 350° for 30-40 minutes. Serves at least 12 people.