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Lithuanian Tsimmes with Beef and Beets recipe

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)

  • Mix 2 teaspoons of the salt and pepperand rub it into the beef. Place in a Dutch oven or heavy potwith the onions and brown slowly over a medium heat. Add theflour, mixing well. Add the water, stirring, until it reachesthe boiling point. Cover and simmer slowly for about 1 hour.
  • Mix the honey in with the meat, then addthe vegetables and remaining salt. Cover and bake in a preheated375°F (190°C) oven for an hour and a half, removing thecover for the last 15 to 20 minutes. Taste and adjust seasonings,if necessary.

    Yield: 6 to 8 servings (M).

    Recipe from: Jewish Cooking in Americaby Joan Nathan.

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