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, itâ€™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, itâ€™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 Iâ€™m making it for Rosh Hashanah.
5-10 lbs carrots, peeled and sliced in 2-3â€ pieces
2-3 lbs onions â€“ 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 donâ€™t dry out too much. Add the reserved liquid if needed otherwise youâ€™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 donâ€™t need to worry about basting them often.
This is the kind of dish that tastes best when frozen and reheated.Â A nice bonus is being able to eat the marrow bones that night for dinnerâ€¦
Feel free to share this recipe â€“ just donâ€™t forget to call it Katz Tzimmes (pronounced Kate-s). Enjoy and Shana Tova!!
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