Jewish Tzimmes Recipe
Ingredients
| 4- pound fresh beef brisket | ||
| Water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 8 carrots, cut in 1-inch pieces (1 1/4 pounds) | ||
| 1 rutabaga, pared and cubed (2 cups) | ||
| 3 sweet potatoes, pared and cubed (1 pound) | ||
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| All purpose flour | 3 Tablespoon | |
Directions
Place the brisket in the oven roasting bag in 12 x 7 1/2 x 2-inch baking dish.
Add water, salt, pepper, and vegetables.
Tie bag closed with string.
Puncture bag 2 or 3 times with tines of large fork.
Cook at MEDIUM (5) for 1 hour.
Turn bag over and give dish half turn.
Cook at MEDIUM (5) for 45 minutes to 1 hour or till tender.
Snip one end of bag; drain off pan juices into measuring cup.
Skim off excess fat.
Measure 2 cups pan juices.
Arrange meat and vegetables on platter; keep warm.
In baking dish, combine brown sugar and flour.
Stir in reserved 2 cups pan juices.
Cook at HIGH for 3 to 4 minutes or till thickened and bubbly, stirring after each minute.
Add water, salt, pepper, and vegetables.
Tie bag closed with string.
Puncture bag 2 or 3 times with tines of large fork.
Cook at MEDIUM (5) for 1 hour.
Turn bag over and give dish half turn.
Cook at MEDIUM (5) for 45 minutes to 1 hour or till tender.
Snip one end of bag; drain off pan juices into measuring cup.
Skim off excess fat.
Measure 2 cups pan juices.
Arrange meat and vegetables on platter; keep warm.
In baking dish, combine brown sugar and flour.
Stir in reserved 2 cups pan juices.
Cook at HIGH for 3 to 4 minutes or till thickened and bubbly, stirring after each minute.
Chef
