B'nai Emet -> Departments -> Women's League -> Recipes -> High Holiday Recipes

Brisket with Carrot Tzimmes and Kugel

MEAT MIXTURE:

2 lbs. brisket, cut up
1-1/2 quarts water
1 onion
2 stalks celery
Salt and pepper to taste

 CARROT MIXTURE:

12 carrots, sliced into ¼ -inch slices
½ c. brown sugar
8-10 large pitted prunes
3 sweet potatoes cut into large pieces
4 T. flour

 POTATO KUGEL MIXTURE:

3 large potatoes, grated, NOT drained
2 jumbo eggs
3 T. flour
Salt and pepper to taste
½ c. cold water
3 T. schmaltz (or vegetable oil)
2 T. sugar

 DIRECTIONS:

Place the meat mixture into a smaller-sized soup pot and allow the meat mixture to simmer for two hours or until almost tender.

 Transfer the cooked meat mixture into a roaster, and add in the carrot mixture.  Mix together the meat mixture and the carrot mixture, mixing well.  Bake in a preheated 325-degree oven for 1-1/2 hours.  Do not stir too much during baking.  If the mixture seems too thick, dilute by adding a little water as needed.

 Prepare the potato kugel mixture.  Do NOT drain the grated potatoes.  The batter will seem quite loose.  Drop portions of the kugel mixture over the top of the roasting meat/carrot mixture.  Drop in three parts, so not totally covering the top.  Bake until well browned (40 minutes or longer).  Do not stir once the kugel mixture has been added on.

 Remove from the oven and just enjoy.

Sandy Harris

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