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Beef Tzimmes with Butternut Squash
RECIPE BY: Mirj
This is a Faye Levy recipe for the local weekend paper. Tzimmes can be made with meat or without. We usually have it without, as a side dish, but with meat it makes a great main course, very seasonal with the leaves turning color in the fall. This is not only perfect for Rosh Hashana, it's also great on Passover, and even for Thanksgiving.
Posted on: Sep 9, 2002
Ingredients
Directions
1
Cut beef in 1 1/2- 2 inch pieces and pat them dry.2
Heat 1 tablespoons oil in a heavy stew pan.3
Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.4
Add remaining oil if pan is dry and heat it.5
Add onion and saute over medium heat, stirring often, until brown, about 10 minutes.6
Cover if pan becomes dry.7
Return meat to pan with any juices on plate.8
Add carrots, salt, pepper and enough water to just cover.9
Bring to a boil, skimming occasionally.10
Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.11
For a lighter sauce, refrigerate cooked meat and its sauce separately for several hours, then skim the fat from top of sauce.12
Return the beef to sauce and reheat.13
Peel the squash and cut it in half lengthwise.14
Discard seeds and stringy parts in cavity.15
Cut squash in 1 inch cubes.16
Stir honey and cinnamon into sauce.17
Add squash and push pieces into liquid.18
Cover and simmer for 10 minutes.19
Turn squash pieces over.20
Add plums.21
Cover and simmer for 15 minutes or until squash is tender.22
Taste and adjust seasoning.23
Serve stew from a casserole or deep serving dish.
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Featured Reviews for This Recipe
From: What's Cooking?
On Mar 5, 2007
Outstanding! This was just delicious. The meat is so tender it melts in the mouth. Though a bit time-consuming, this was well worth it. I love tzimmes but had never had one that contained meat. I added the juice of one large orange because the dish needed some more complexity to its flavor.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (475g) Recipe makes 6 servings |
||
| Calories 555 | ||
| Calories from Fat 150 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.7g | 25% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 152mg | 50% | |
| Sodium 125mg | 5% | |
| Potassium 1346mg | 38% | |
| Total Carbohydrate 51.0g | 17% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 24.8g | ||
| Protein 52.7g | 105% | |
| Vitamin A 20434mcg | 408% | |
| Vitamin B6 0.9mg | 44% | |
| Vitamin B12 5.1mcg | 85% | |
| Vitamin C 35mg | 58% | |
| Vitamin E 1mcg | 4% | |
| Calcium 118mg | 11% | |
| Iron 7mg | 40% | |
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