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.
- Cook Time
- Prep Time
- 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
- ¼ cup lemon juice
- 1-2 dashes 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
1. Place cubes of flanken, carrots, onions, and marrow bones (if using) in a large pot. Cover with water. Bring to a boil. Skim.
2. Simmer until meat is cooked and vegetables are tender.
3. While items are cooking, mix kneidlach batter and place in fridge.
4. Remove most of water from pot (save it as you will need it again later). Add 1-3 cups honey. Season with pepper per your taste and add a few splashes of lemon juice. Mix and place all items into a large roaster.
5. Form kneidlach, slice kishka and distribute both items around the roaster. If it looks dry add some of the reserved cooking liquid.
6. Bake uncovered at 350° for 1-2 hours, basting kneidlach and kishka so they don’t dry out too much. Add 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.