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Katz Tzimmes

 

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Katz Tzimmes
 

 

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Recipe

Katz Tzimmes

From the steppes of Russia to the plains of Winnipeg, this recipe has been with my family for generations. It gets made twice a year, on Rosh Hashana and on Pesach. While the official title is Katz Tzimmes, it’s not your typical tzimmes. In fact, after you make (or just eat ) this, you will never think the same way about tzimmes again.

Times

  • Prep Time : 30 min min
  • Cook Time : 3-4 hours min
  • Ready Time : 33 min

Servings

Ingredients

  • 4 pounds flanken cubed for Rosh Hashana I like to use cheek meat
  • 5 pounds carrots sliced in 2-3 inch pieces
  • 3 pounds sliced onions
  • 2 cups honey
  • 2-4 tablespoons pepper to taste
  • .25 cup lemon juice
  • 1-2 dash salt to taste
  • 1 box favorite knaidelach mix
  • 3 kishke - sliced into rounds
  • 1 bag marrow bones optional but it adds a nice rich flavor

Directions

Place cubes of flanken, carrots, onions, and the marrow bones (if using) in a large pot. Cover with water. Bring to a boil. Skim. Simmer until meat is cooked and veggies are tender. While items are cooking, mix kneidlach batter and place in fridge.
Remove most of water from pot (save it as you will need it again later). Add 1-3 C of honey. Season with pepper per your taste and add a few splashes of lemon juice. Mix and place all items into a large roaster.
Form your kneidlach, slice the kishka and distribute both items around the roaster. If it looks dry add some of the reserved cooking liquid. Bake uncovered at 350 for 1-2 hours basting the kneidlach and kishka so they don’t dry out too much. Add the reserved liquid if needed otherwise you’ve got a nice beef stock to freeze and use later.
This is the kind of dish that tastes best when frozen and reheated.

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About RenaB

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Full time working mom

Married

three wonderful children - ages 6, 4, 2

live in Seattle (East Coast native)

love trying new and EASY recipes - I make things up all the time

Goal this year: every shabbos, the meal or something/someone at the meal must have something to do with the parsha. I started w Bereishit and have been going strong. (Bereishit - try a new recipe, Noach - of course a rainbow theme (I also bought colorful flowers for the table), another parsha - had guests we've never had before, ladder cake, black and white cake (good v evil for vayeshev), lentil soup...etc).

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