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A traditional Eastern European stew. "Tsimmes" means "big fuss" in Yiddish, but this recipe is anything but fussy!
3 lbs. beef brisket, chuck or flanken, cut into 6-8 pieces
2 tablespoons olive oil
1 ½ lbs. pitted prunes, soaked in 3 cups boiling water
2 onions, diced
2 medium carrots, peeled and cut into chunks
3 medium sweet potatoes, peeled and quartered
½ cup Burleson’s Pure Honey
½ teaspoon each, ground cloves and cinnamon
Salt and pepper to taste
Rub meat with salt and pepper. Heat oil in heavy Dutch oven and brown meat on both sides. Add onions and 2 cups of the prune water and bring to boil. Reduce to low heat, cover, and simmer meat for 1 hour. After an hour, add remaining ingredients, cover and simmer an additional 2 hours, or place in 350 degree oven for 2 hours. Remove cover for last 20 minutes of cooking to reduce liquids. Makes 6-8 servings.
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