Grandma Ethel's Brisket with Tzimmes

Grandma Ethel's Brisket with Tzimmes
Photo by Romulo Yanes


  • 4 cups brown chicken stock or reconstituted brown chicken demi-glace
  • ¾ cup Sherry vinegar
  • 2 ¾ cups dried pitted prunes
  • 1 ¾ teaspoons salt
  • 2 pounds carrots
  • 3 tablespoons olive oil
  • 4 medium sweet potatoes
  • + 2 more ingredients
    • 1 teaspoon freshly ground black pepper
    • 1 6- to 7-lb first-cut brisket

Put oven rack in middle position and preheat oven to 350°F. Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown b...

View full recipe at Epicurious


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