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Beef tsimmes with potato kugel topping
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| BEEF TSIMMES WITH POTATO KUGEL TOPPING Adapted from The Way We Cook, by Sheryl Julian & Julie Riven For the Brisket: | |
| 1 6-pound | double brisket of beef |
| 2 quarts | water, or more as needed |
| ½ teaspoon | coarse salt, or to taste |
| ½ teaspoon | freshly ground black pepper, or to taste |
| 6 large | sweet potatoes, peeled and cut into 2-inch pieces |
| 2 pounds | carrots, peeled and cut into ½-inch pieces |
| 1 cup | pitted prunes |
| 1 cup | dried apricots |
| 1 cup | honey |
| 1 cup | pineapple juice |
| 1 cup | orange juice |
| 1. Put the meat in a large flame-proof casserole and add enough of the water to cover it. Sprinkle with the salt and pepper and bring to a boil. Cover the pot and reduce the heat to low and simmer for 1 ½ hours. 2. During the last 15 minutes of simmering time, set the oven at 300 degrees. Transfer the meat and liquid to a large roasting pan. Add the sweet potatoes, carrots, prunes, apricots, honey, pineapple, and orange juices. Sprinkle with salt, cover with foil, shiny-side down, and transfer the pan to the oven. 3. Cook for 4 ½ to 5 hours, adding more water to the pan, ¼ cup at a time, if the mixture seems dry, until the meat is very tender. 4. Remove from the oven and set aside to cool. Cover, refrigerate overnight, and skim the fat from the cooking liquid. 5. Cut the meat on the diagonal into thin slices. Arrange the meat, vegetables, and cooking liquid in a large roasting pan and set aside while you prepare the kugel. For the Potato Kugel: | |
| 4 large | eggs |
| 1 teaspoon | coarse salt, or to taste |
| ½ teaspoon | freshly ground black pepper, or to taste |
| 2 medium | Spanish onions, grated |
| 2 | russet, (baking) potatoes, peeled and grated |
| 2-3 tablespoons | chicken fat or vegetable oil |
| 2/3 cup | matzo meal |
| 1 ½ cups | cold water |
1. Set the oven at 350 degrees. Combine the eggs, salt, and pepper in a large bowl. With a wooden spoon, stir the mixture for 1 minute. Stir in the onions, potatoes, chicken fat or oil, matzo meal, and water. Cover the bowl and refrigerate for 1 hour, or until it thickens. The mixture may seem watery, but it will thicken as it sits.
2. Spoon the potato mixture in mounds over the meat in the roasting pan. Bake for 1 hour, or until the kugel topping is golden brown and the meat and vegetables are hot.
Yields: 10-12 servings
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