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It’s so much fun to come up with twists on traditional recipes. I love the idea of taking tzimmes and turning it into a soup. The recipe makes a big batch and any extras can go into the freezer for Succos.
1 tablespoon sumac
1 tablespoon cinnamon
1 teaspoon kosher salt
1 teaspoon cumin
2 pounds (1 kilogram) second-cut brisket or strips of flanken on the bone
3 tablespoons canola oil, divided
2 medium onions, cut into half-moons
3 large carrots, sliced
3 sweet potatoes, cut into small cubes
1 cup prunes, pitted (I used Gefen)
8 cups broth, such as Manischewitz Beef Broth
2 cups Tuscanini Crushed Tomatoes
salt, to taste
pepper, to taste
In a small bowl, mix sumac, cinnamon, salt, and cumin. Rub all over brisket.
In a large soup pot over high heat, heat two tablespoons canola oil. Sear brisket for a few minutes on each side until it forms a nice brown crust. Remove meat from pot and set aside.
In the same pot, lower heat to medium and add remaining one tablespoon oil. Add onions and sauté until translucent. Add carrots, sweet potatoes, and dried prunes and sauté for five minutes.
Add the brisket back to the pot, along with crushed tomatoes and broth. Season to taste with salt and pepper. Bring to a boil, then lower heat to a simmer and cook for three hours.
Remove meat from pot and shred with two forks. Add the meat back to the pot before serving.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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