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Brisket Braised with Prunes in Wine Sauce (Tzimmes for Passover) (GF) Recipe

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This recipe for Brisket Braised with Prunes in Wine Sauce (Tzimmes for Passover) (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Shapiro
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
3 cloves garlic, minced
4 onions, thinly sliced
1 (6 to 8 lb.) beef brisket
5 carrots, thinly sliced
cup minced parsley
1 (28 oz.) can peeled tomatoes, undrained
1 cups red wine
1 head garlic (or more!!!), cloves separated, unpeeled
freshly ground pepper
lb. pitted prunes (1 cup)
salt

Directions:
Directions:
Heat oven to 350⁰. Heat oil in large roasting pot over medium heat. Add minced garlic and sliced onions and cook until soft, about 5 minutes. Transfer the garlic mixture to a large heavy roasting pot and place meat on top, fat side up. Add carrots, parsley, tomatoes and their juice, wine and unpeeled garlic cloves. Make sure the meat is covered with the liquid. Season to taste with salt and pepper. Bring to a boil, then cover and bake in oven until the meat is tender, 3 to 6 hours (brisket is done when tender). Add prunes the last 30 minutes of baking. Transfer beef to a cutting board and slice across the grain. Return to the pot, squeeze the garlic from the cloves into the sauce, and keep warm until serving. Makes 8 to 10 servings.

Personal Notes:
Personal Notes:
Tzimmes is any kind of sweet stew. It usually is orange/red in color and includes carrots, sweet potatoes and/or prunes. This originated in Eastern Europe and was cooked by my grandparents from Russia.

 

 

 

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