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MY MAMMELA’S TZIMMES

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I cannot remember a time, where the Jewish holidays didn’t involve my mammela making her famous Tzimmes. The whole house would be filled with the smell of ginger and cinnamon as the carrots, butternut, brisket and sweet potatoes roasted away. It just felt like chag. And she always served it with crispy potato pudding.

The syrupy veggies make the perfect bed to lay the brisket on. The meat is juicy, moist and so flavorful. My late dad was not a fan of spicy cooking. Most times, her would accuse my mom of sabotaging him with chilli and heat. But we all agreed, that my mom Eleanor’s brisket was a guaranteed winner.

Last year she allowed me to share it in my Passover cookbook. And I am so glad she was able to see it included in my holiday favorites. At the time I released it, I did not know that she wouldn’t be here for the next Pesach.

Thank you for giving me a platform to share some of her best recipes. It is an honor and privilege to be able to pass this “Goodman Family” treasure along to your families. I know she is smiling down on you all and is elated and grateful to be sharing in your simcha in some small way.

Wishing you a wonderful Passover filled with love, light and blessings.

xxx Chef MM (Babela)

MY MAMMELA'S TZIMMES

US (Imperial)

Print Ingredients

4½ - 5 lbs brisket IMPORTANT - MUST BE THE FIRST CUT (the second cut is tougher)

1 tsp baking soda

16 carrots

8 potatoes

4 sweet potatoes

1 butternut

2 tsp salt

1 tsp black pepper

1 tsp ginger

1 tsp cinnamon

2 chicken cubes

1 lemon - juice

3-4 TBS syrup

3-4 TBS brown sugar

2 dessert spoons potato flour (mixed in 5 TBS water)

InstructionsPeel the carrots, potatoes, sweet potatoes and butternut. Cut them into small cubes.

Place the brisket, baking soda and carrots in a large pot and cover with water. Bring the water to a boil. Lower the heat and simmer uncovered for 1 hour.

Add the potatoes, sweet potato, butternut, salt, pepper, ginger, cinnamon, stock cubes & lemon juice. Simmer for another 2-3 hours until the meat is soft. Remove the meat and allow it to cool.

The liquid in the veggies should have reduced. Add syrup and brown sugar (according to how sweet you like it). Adjust seasoning to taste. Add the potato flour mixed with water to thicken the veggies. If there is still too much liquid, cook for another 30 minutes.

When the meat is cold * cut it into large slices across the grain.

Place ½ the veggies in an oven-proof baking dish. Top with ½ the meat. Then add the rest of the veggies and the remaining meat.

Bring the tzimmes to room temperature before reheating. Preheat the oven to 350°F. Reheat the tzimmes (uncovered) until the carrots and veggies on top are nicely browned.

CHEF’S TIP
Make the brisket 2-3 days ahead. Refrigerate/freeze until ready to use. * It’s easier to cut if you refrigerate overnight. Don’t worry if it feels hard. It will soften when reheated.

SERVES 10-12

EU (Metric)

Print Ingredients

2 -2½ Kg brisket IMPORTANT - MUST BE THE FIRST CUT (the second cut is tougher)

1 tsp bicarbonate of soda

16 carrots

8 potatoes

4 sweet potatoes

1 butternut

2 tsp salt

1 tsp black pepper

1 tsp ginger

1 tsp cinnamon

2 chicken cubes

1 lemon - juice

3-4 TBS syrup

3-4 TBS brown sugar

2 dessert spoons potato flour (mixed in 5 TBS water)

InstructionsPeel the carrots, potatoes, sweet potatoes and butternut. Cut them into small cubes.

Place the brisket, bicarbonate of soda and carrots in a large pot and cover with water. Bring the water to a boil. Lower the heat and simmer uncovered for 1 hour.

Add the potatoes, sweet potato, butternut, salt, pepper, ginger, cinnamon, stock cubes & lemon juice. Simmer for another 2-3 hours until the meat is soft. Remove the meat and allow it to cool.

The liquid in the veggies should have reduced. Add syrup and brown sugar (according to how sweet you like it). Adjust seasoning to taste. Add the potato flour mixed with water to thicken the veggies. If there is still too much liquid, cook for another 30 minutes.

When the meat is cold * cut it into large slices across the grain.

Place ½ the veggies in an oven-proof baking dish. Top with ½ the meat. Then add the rest of the veggies and the remaining meat.

Bring the tzimmes to room temperature before reheating. Preheat the oven to 175°C. Reheat the tzimmes (uncovered) until the carrots and veggies on top are nicely browned.

CHEF’S TIP
Make the brisket 2-3 days ahead. Refrigerate/freeze until ready to use. * It’s easier to cut if you refrigerate overnight. Don’t worry if it feels hard. It will soften when reheated.

SERVES 10-12

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