Flommen Tsimmes Brisket

Flommen Tsimmes Brisket
Staff Writer
Flommen Tsimmes Brisket
Alan Benson

Flommen Tsimmes Brisket

We always ate this sweet brisket at Pesach and Rosh Hashanah. Originally from my grandmother, who was quite secretive with her recipes, this old family recipe was passed to my mother, who learned it by simply watching and copying, and then to me. Due to ill health, my mother can no longer cook, but we all think and talk about her when I make this dish. It has a particular sweetness for me that goes far beyond its taste. — Jaqui Wasilewsky from The Feast Goes On

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8
Servings
989
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 4½-pound piece fresh beef brisket
  • 2 onions, halved and sliced into wedges
  • 2¼ Pounds waxy potatoes, such as kipfler, peeled and thickly sliced
  • 1¾ Cup pitted prunes
  • Sea Salt and freshly ground black pepper
  • ½ Cup golden syrup (light treacle)
  • 2 Tablespoons lemon juice

Directions

You will need a saucepan large enough to hold the brisket.

Heat the oil in the pan and brown the brisket on both sides. Add the onions, potatoes, three-quarters of the prunes, and 2 teaspoons of salt. Cover with boiling water and half of the golden syrup. Bring to a boil, partially cover, then simmer until quite tender, at least 1 hour 15 minutes.

Preheat the oven to 350 degrees F.

Take the meat out of the liquid and place in an ovenproof dish. Strain and reserve the liquid, and spoon the onion, potato, and prunes on top of the brisket. Pour enough liquid into the dish so that it comes halfway up the meat. Top with the remaining prunes and golden syrup. Sprinkle over ½ teaspoon of salt and plenty of pepper. Roast, uncovered, basting every 15 minutes or so until the meat is fork tender, 1 to 1½ hours.

To serve, sprinkle with the lemon juice.

Brisket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Brisket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
59g
90%
Sugar
17g
N/A
Saturated Fat
23g
100%
Cholesterol
240mg
80%
Protein
49g
99%
Carbs
67g
22%
Vitamin A
15µg
2%
Vitamin B12
4µg
59%
Vitamin B6
2mg
82%
Vitamin C
29mg
48%
Vitamin E
2mg
8%
Vitamin K
32µg
40%
Calcium
94mg
9%
Fiber
6g
26%
Folate (food)
52µg
N/A
Folate equivalent (total)
52µg
13%
Iron
6mg
31%
Magnesium
98mg
25%
Monounsaturated
26g
N/A
Niacin (B3)
12mg
61%
Phosphorus
531mg
76%
Polyunsaturated
3g
N/A
Potassium
1588mg
45%
Riboflavin (B2)
0.4mg
26.4%
Sodium
1113mg
46%
Thiamin (B1)
0.3mg
21.2%
Zinc
11mg
76%