{"id":2115,"date":"2023-09-15T08:55:51","date_gmt":"2023-09-15T08:55:51","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=2115"},"modified":"2023-09-15T09:00:05","modified_gmt":"2023-09-15T09:00:05","slug":"corinnes-new-year-recipe","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=2115","title":{"rendered":"Corinne's New Year Recipe"},"content":{"rendered":"\n

<\/p>\n\n\n\n

Beef Carrot and Prune Tzimmes<\/h2>\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n

Beef, Carrot and Prune Tzimmes, serves 6.<\/strong><\/strong><\/p>\n\n\n\n

It is traditional, to serve sweet food at Rosh Hashanah The Yiddish word \u201cmeren\u201d is translated as both the noun \u201ccarrots\u201d and the verb \u201cto increase.\u201d Carrots symbolize our hope that our merits and good things will increase in the coming year. <\/p>\n\n\n\n

When I lived in Manchester my neighbour made this wonderful tzimmes not only for Rosh Hashannah but regularly for Shabbat and Yomtov because as she said   you can\u2019t have too much sweetness or too many good things in the world, a sentiment I heartly embrace.<\/p>\n\n\n\n

Ingredients<\/strong><\/strong><\/p>\n\n\n\n

1.5 kilos of beef Chuck diced.<\/p>\n\n\n\n

2 medium onions sliced.<\/p>\n\n\n\n

4 cloves of garlic peeled and chopped.<\/p>\n\n\n\n

1.5 litres beef or vegetable stock<\/p>\n\n\n\n

\u00bd cup of fresh orange juice<\/p>\n\n\n\n

6 carrots peeled and chopped into large chunks.<\/p>\n\n\n\n

2 Bay leaves<\/p>\n\n\n\n

2 sprigs of Thyme<\/p>\n\n\n\n

one dessert spoon of soft brown sugar<\/p>\n\n\n\n

1 cup of ready pitted prunes<\/p>\n\n\n\n

1 teaspoon tomato paste<\/p>\n\n\n\n

2 tablespoons flour I use plain gluten free, but you can use corn flour, or Chickpea flour for a nutty flavour or type you have in the house.<\/p>\n\n\n\n

1 teaspoon paprika<\/p>\n\n\n\n

\u00bd teaspoon celery salt<\/p>\n\n\n\n

1 teaspoon good quality sea salt<\/p>\n\n\n\n

1 teaspoon ground black pepper<\/p>\n\n\n\n

1.5 tablespoons of vegetable oil<\/p>\n\n\n\n

Method <\/strong><\/strong><\/p>\n\n\n\n

    \n
  1. Place the flour, half the salt and pepper, the paprika and celery salt, in a large food bag shake it well and add the meat, shake again so all the meat is coated with the flour mixture.<\/li>\n\n\n\n
  2.  Heat the oil in a thick bottomed pan with a lid or a Dutch oven, add the onions and garlic and cook till translucent, then add the meat, watch the meat, and turn it so it\u2019s sealed on both sides and has a brown crust.<\/li>\n\n\n\n
  3. Deglaze your pan with the orange juice and stock stirring it so that any flour or onion residue is removed from the bottom of the pan, then add the carrots, prunes, thyme, bay leaves, sugar, and tomato paste, bring to a rolling boil stir to ensure nothing has caught on the bottom and the tomato paste has mixed in.<\/li>\n\n\n\n
  4. Cover the pot, reduced the heat and simmer gently for 3hours.<\/li>\n\n\n\n
  5. Adjust the seasoning and serve, either on its own with rice or mashed sweet potatoes or as a side dish.<\/li>\n<\/ol>\n\n\n\n

    Wishing you a sweet New Year L\u2019 Shanna Tova U metukah<\/p>\n","protected":false},"excerpt":{"rendered":"

    Beef Carrot and Prune Tzimmes Beef, Carrot and Prune Tzimmes, serves 6. It is traditional, to serve sweet food at Rosh Hashanah The Yiddish word \u201cmeren\u201d is translated as both the noun \u201ccarrots\u201d and the verb \u201cto increase.\u201d Carrots symbolize our hope that our merits and good things will increase in the coming year.  When I lived […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-2115","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2115"}],"version-history":[{"count":2,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2115\/revisions"}],"predecessor-version":[{"id":2118,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2115\/revisions\/2118"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}