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Sweet and sour tzimmes

Time 2 hours 45 minutes
Yields Serves 6 to 8
Sweet and sour tzimmes
1

Cut a 2-inch piece of fat off the roast and place it in a Dutch oven over low heat. Cook until the fat begins to break down and a thin layer coats the bottom of the pan, 3 to 4 minutes. Then turn the heat to high, add the roast and sear on all sides.

2

Add the water, sugar, onion, garlic, bay leaf and salt and pepper. Cover and simmer over low heat (or place in a 300-degree oven) for 1 hour.

3

Add the wine, sweet and white potatoes, prunes and apricots. Cover and simmer over low heat (or place in the oven) until the meat and potatoes are fork tender, about 1 1/2 hours. Stir the potatoes and fruit and turn the roast over half-way through cooking.

4

Remove the meat from the pan and slice. Place on a platter surrounded by the potatoes and fruit. Ladle sauce from the pan over top.

From Sarel Herman in Mason City, Ill. Buy a roast with a thick piece of fat on one side.

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