• Cooking Time:
  • Servings:
  • Preparation Time:


  • * 3 to 4 lbs. brust (boneless brisket)
  • * 2 Tbsp. schmaltz (oil)
  • * 3 large carrots
  • * 1/2 lb. prunes
  • * 1/2 lb. dried apricots
  • * 1 lemon, thinly sliced
  • * 3 large sweet potatoes
  • * Juice of one orange
  • * 5 cups boiling water
  • * 1 1/2 Tbsp. brown sugar
  • * 2 Tbsp. flour


  • Sear meat in hot fat (oil) in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut into 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices.
  • Peel sweet potatoes, cut in 1-inch slices . Place over meat and fruit in the roaster. Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange-juice mixture. Pour over the tzimmes. If necessary add more boiling water to bring water to the top of the tzimmes.
  • Cover; Bake at 400* F for 1 hour. Reduce heat to 325*F and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.


Categories: Jewish 

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