Congratulations to Rena Berger, this weeks Feature Friday winner with a very unique Tzimmes recipe like I’ve never seen before!. If you would like to be featured on KT, it’s as easy as submitting a recipe here.
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 Hashanah 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.
2-4 lbs large cubes of flanken, or stew meat. I like to use cheek meat if I’m making it for Rosh Hashanah.
5-10 lbs carrots, peeled and sliced in 2-3” pieces
2-3 lbs onions – chopped
I also like to add marrow bones for a richer flavor.
Place above ingredients in a large pot.
While items are cooking, mix kneidlach batter [following box directions] and place in fridge.
1-3 cups honey
pepper to taste
Remove most of water from pot (save it as you will need it again later). Add 1-3 C of honey to the meat. 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 (just formed, not boiled/cooked), 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.
A nice way to get the kneidlach and kishka to absorb the liquid nicely is to flip them over about an hour into the baking. You then don’t need to worry about basting them often.
This is the kind of dish that tastes best when frozen and reheated. A nice bonus is being able to eat the marrow bones that night for dinner…
Feel free to share this recipe – just don’t forget to call it Katz Tzimmes (pronounced Kate-s). Enjoy and Shana Tova!!