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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