Mmm Tender and Sweet Brisket and Tzimmes
Indulge in the ultimate comfort food with "Mmm Tender and Sweet Brisket and Tzimmes," a heartwarming recipe that combines melt-in-your-mouth brisket with a medley of sweet, warm-spiced vegetables and fruits. This traditional dish brings together the rich flavors of savory slow-cooked beef, tender carrots, creamy sweet potatoes, and the natural sweetness of prunes and apricots, all baked to perfection in a fragrant honey-cinnamon glaze. Perfect for holiday celebrations or a cozy family dinner, this recipe is a beautiful balance of sweet and savory comfort. With just 30 minutes of prep time and a low-and-slow cook in the oven, you'll create a dish that’s bursting with flavor and sure to impress. Serve alongside the luscious tzimmes and a drizzle of the rich, glossy sauce for an unforgettable meal.
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Recipe Information
Ingredients
- 4 lbs brisket
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 large onion
- 4 garlic cloves
- 4 large carrots
- 2 large sweet potatoes
- 1 cup prunes
- 1 cup apricots
- 2 cups beef broth
- 3 tbsp honey
- 1 tsp cinnamon
- 0.5 tsp ground ginger
Instructions
Preheat your oven to 325°F (165°C).
Pat the brisket dry with paper towels and season it generously on both sides with salt and black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket from the pot and set aside.
Thinly slice the onions and mince the garlic. Add them to the pot and sauté until softened and golden, about 5-7 minutes.
Peel and cut the carrots into 2-inch chunks. Peel and cube the sweet potatoes into 2-inch pieces. Add them to the pot and sauté for 3-4 minutes, mixing to coat in the onions and garlic.
Add the prunes and apricots to the pot, spreading them evenly over the vegetables. Return the brisket to the pot, positioning it on top of the fruit and vegetable mixture.
In a small bowl, whisk together the beef broth, honey, cinnamon, and ground ginger. Pour the mixture over the brisket and vegetables, ensuring everything is coated.
Cover the pot with a tight-fitting lid or foil and transfer it to the preheated oven. Bake for 3.5 to 4 hours, basting the brisket with the liquid every hour, until the brisket is fork-tender.
Remove the brisket from the oven and let it rest for 10-15 minutes. Slice it against the grain into 1/4-inch thick slices.
Serve the sliced brisket with the sweet tzimmes vegetables and fruits on the side, spooning additional sauce from the pot over everything. Enjoy!
Nutrition Facts
Calories |
6983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.4 g | 468% | |
| Saturated Fat | 137.7 g | 688% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1923 mg | 641% | |
| Sodium | 7793 mg | 339% | |
| Total Carbohydrate | 362.4 g | 132% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 196.9 g | ||
| Protein | 550.9 g | 1102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 801 mg | 62% | |
| Iron | 53.2 mg | 296% | |
| Potassium | 8140 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
