Easy Beef Tzimmes Recipes

SLOW COOKER BEEF AND VEGETABLE TZIMMES

Steps:

• Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
• Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes.
• Yields about 1 1/2 cups of solids and gravy per serving.

MILLIE'S TZIMMES

Steps:

• Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.

TZIMMES

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
• Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
• Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

TZIMMES

Steps:

• Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
• Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
• Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

SLOW COOKER TZIMMES

Steps:

• Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.

BEEF TZIMMES WITH BUTTERNUT SQUASH

Steps:

• Cut beef in 1 1/2- 2 inch pieces and pat them dry.
• Heat 1 tablespoons oil in a heavy stew pan.
• 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.
• Add remaining oil if pan is dry and heat it.
• Add onion and saute over medium heat, stirring often, until brown, about 10 minutes.
• Cover if pan becomes dry.
• Return meat to pan with any juices on plate.
• Add carrots, salt, pepper and enough water to just cover.
• Bring to a boil, skimming occasionally.
• Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
• For a lighter sauce, refrigerate cooked meat and its sauce separately for several hours, then skim the fat from top of sauce.
• Return the beef to sauce and reheat.
• Peel the squash and cut it in half lengthwise.
• Discard seeds and stringy parts in cavity.
• Cut squash in 1 inch cubes.
• Stir honey and cinnamon into sauce.
• Add squash and push pieces into liquid.
• Cover and simmer for 10 minutes.
• Turn squash pieces over.
• Add plums.
• Cover and simmer for 15 minutes or until squash is tender.
• Taste and adjust seasoning.
• Serve stew from a casserole or deep serving dish.

EASY BEEF TZIMMES

Steps:

• Heat the oven to 250°F heat a large skillet or Dutch oven over high heat. Meanwhile, season the short ribs on all sides with salt and pepper and coat with baking spray. Brown on all sides in the hot skillet. Add the remaining ingredients, stirring to combine and lifting the browned ribs to allow the liquid to flow all around them. Cover and heat to boiling place in the oven and bake for 2 hours. Serve the short ribs with the vegetables.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

ORANGE JUICE TZIMMES

Steps:

• Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
• Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
• Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

EASY CARROT TZIMMES

Steps:

• In 2 1/2-quart saucepan, heat carrots and water to boiling. Reduce heat. Cover; simmer about 5 minutes or until crisp-tender. Drain. Remove carrots from saucepan; keep warm.
• In same saucepan, mix remaining ingredients. Cook over low heat about 5 minutes, stirring occasionally, until apple is tender.
• Add carrots; stir gently to coat. Cook until thoroughly heated.

CARROT TZIMMES

Steps:

• Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.