The following tsimmes with beets, turnips,carrots, and meat came from Vilna to Brooklyn earlier in thiscentury. When I make this for my family I do not tell the childrenthat it includes beets and turnips. For some unknown reason theynever ask me how the dish became so red. They love it. – JoanNathan.
Recipe: Lithuanian Tsimmeswith Beef and Beets
3 teaspoons salt
1/2 teaspoon pepper
3 pounds flanken, chuck, or brisket of beef
2 onions, chopped
2 tablespoons flour
3 cups boiling water
1/4 cup honey or to taste
8 carrots, coarsely grated
1 turnip, coarsely grated
1 beet, coarsely grated
1 sweet potato, peeled and quartered (optional)
Yield: 6 to 8 servings (M).
Recipe from: Jewish Cooking in Americaby Joan Nathan.
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