Grandma Ethel's Brisket with Tzimmes

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This traditional beef brisket with tzimmes is a soul-warming dish that celebrates the slow-cooking methods of generations past. Braised in a rich stock sharpened with sherry vinegar, the first-cut brisket becomes exceptionally tender, while the carrots, sweet potatoes, and prunes create a naturally sweet, jewel-coloured garnish. It is a high-protein main course that fills the kitchen with a wonderful savoury aroma as it simmers, making it a favourite choice for festive gatherings or a comforting Sunday lunch.

To achieve the best results, this recipe requires a little patience, as the flavours deepen significantly when the meat is allowed to rest in its juices overnight. This cooling process also makes it easier to trim any excess fat, ensuring a refined finish to the sauce. Serve the sliced beef on a large platter surrounded by the honeyed vegetables for a wholesome, homemade meal that is both nutritious and deeply satisfying.

Ingredients for Grandma Ethel's Brisket with Tzimmes

1 (6- to 7-lb) first-cut brisket
1 3/4 כפיות מלח
1 כפית פלפל שחור
45 מ"ל שמן זית
950ml brown chicken stock or reconstituted brown chicken demi-glace
180ml Sherry vinegar
900g carrots, peeled and cut crosswise into 2-inch-long pieces
4 medium sweet potatoes, peeled and cut into 2-inch pieces
650ml dried pitted prunes

How to make Grandma Ethel's Brisket with Tzimmes

Put oven rack in middle position and preheat oven to 177°C.

Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoons pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.

Put oven rack in middle position and preheat oven to 177°C.

Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoons salt and remaining 1/2 teaspoons pepper, then arrange meat with tzimmes and sauce on a large platter.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.