Food and Prop styling Goldie Stern
Photography Felicia Perretti
It’s so much fun to come up with twists on traditional recipes. I love the idea of taking tzimmes and turning it into a savory soup. The recipe makes a big batch and any extras can go into the freezer for Succos.
- 1 Tbsp sumac (optional but recommended)
- 1 Tbsp cinnamon
- 1 tsp kosher salt
- 1 tsp cumin
- 2 lb (1 kg) second-cut brisket or strips of flanken on the bone
- 3 Tbsp canola oil, divided
- 2 medium onions, cut into half-moons
- 3 large carrots, sliced
- 3 sweet potatoes, cut into small cubes
- 1 cup prunes, pitted
(I used Gefen)
- 8 cups broth
- 2 cups crushed tomatoes
- salt and pepper, to taste
In a small bowl, mix sumac, cinnamon, salt, and cumin. Rub all over brisket.
In a large soup pot over high heat, heat 2 Tbsp canola oil. Sear brisket for a few minutes on each side until it forms a nice brown crust. Remove meat from pot and set aside.
In the same pot, lower heat to medium and add remaining 1 Tbsp oil. Add onions and sauté until translucent. Add carrots, sweet potatoes, and dried prunes and sauté for 5 minutes.
Add the brisket back to the pot, along with crushed tomatoes and broth. Season to taste with salt and pepper. Bring to a boil, then lower heat to a simmer and cook for 3 hours.
Remove meat from pot and shred with two forks. Add the meat back to the pot before serving.
(Originally featured in Family Table, Special Tishrei Issue 810)
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