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Traditional Beef Brisket with Carrot and Sweet Potato Tzimmes

This traditional Beef Brisket is made with a side of Carrot and Sweet Potato Tzimmes. Instead of adding a ton of sugar, prunes are used to sweeten this dish.


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Preparation Time15 min

Cooking Time3 hr


  • 1 beef brisket, about 3 1/2 pounds
  • 2 pounds carrots, peeled and sliced
  • 4 cups beef stock or broth
  • 2 1/4 cups water
  • 1 teaspoon black pepper, cracked
  • 1/4 teaspoon dried thyme
  • 3 tablespoons potato starch
  • 1 1/2 sweet potatoes, peeled and thickly sliced
  • 1 box pitted prunes, about 12 ounces
  • 1/4 cup honey
  • Salt
  • Freshly ground pepper, to taste
  • Snipped fresh chives, for garnish


  1. Heat oven to 350 degrees F. Put brisket, carrots, stock or broth, 2 cups water, cracked pepper and thyme into a 6-quart Dutch oven. Bake, covered, 2 hours.
  2. Mix remaining 1/4 cup water and potato starch until smooth. Add honey and stir into Dutch oven.
  3. Add sweet potatoes and prunes. Cover and continue baking until meat and vegetables are fork-tender, about 1 more hour. (Can be made the day before to this point, covered and refrigerated. Skim fat before reheating over low heat.)
  4. To serve, transfer meat to cutting board. Cut into thin slices. Season vegetable mixture with salt and pepper to taste. Garnish meat and vegetables with chives if desired.

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