Rosh Hashanah Meat Tzimmes

Serves 8 - 10 people Ingredients:
3 Lbs
Flanken (beef short ribs)
4 Lbs
Carrots – peeled and chunked
4 Lbs
Sweet Potatoes – peeled and chunked
2
Buttnernut Squash – Pealed and chunked
2
Apples – Pealed and Cored, cut in chunks
2
16 oz Jars of Honey
6
Lemons, juiced
2
Lemons, zest
1
Large Orange, juiced
1
Large Orange, zest
8
Pitted Prunes (OPTIONAL)

Yellow Raisins (Optional)



Water to Cover
1 tsp
Kosher Salt
¼ tsp
Cinnamon
¼ tsp
Nutmeg

Preparation:
1.
Place Flanken in a heavy stock pot (that has a tight fitting lid) with just enough water to cover, add salt and bring to a boil. You will have to skim the water after the flaken begins to cook.
2.
Now is the time to begin peeling. Reduce heat and allow to cook for 30 minutes.
3.
Add potatoes, carrots, squash, honey, lemon juice, orange juice, the zest of two lemons and the orange zest. Add nutmeg and cinnamon.
4.
Cover pot and allow to cook one hour.
5.
Add apples and prunes (only if you love prunes) and raisins. Cook covered an additional 30 minutes – stir occasionally to make sure mixture does not burn.
6.
Some cooks will add flour or potato starch to thicken the gravy – I do not. After the cooking is done there maybe some remaining liquid which I prefer to drain off.
7.
The vegetables will have absorbed the flavor while cooking. When all the vegetables are fork tender and the flaken is literally falling off the bone- it’s done.
8.
You can taste and adjust the sweetness by adding more honey – or make it more tart by adding more lemon rind.
9.
Remove the flanken. Mash the fruit and vegetables together, add back the flaken and serve. This dish freezes really well.