Bubby Goldie's Tzimmes (short rib & carrot stew)

No one person can actually put a price on a cherished recipe from your Grandmother.

All that one can do with such an unforgettable dish is to share the love that’s in it.

With love and care from my Bubby, to you and yours. Enjoy

Ingredients

• 2 lbs (910 g) short ribs or 4 thick slices
• 1/2 cup (120 ml) water
• 2 lb (910 g) carrots, peeled & sliced
• 2 sweet potatoes, sliced in 4,
• 2 whole onions
• 1 cup (240 ml) honey or brown sugar (more if desired) I use ½ cup (120 ml) br. sugar, 1/2 cup (120 ml) honey.
• 3/4 lb (340 g) prunes (about a cup) make sure no pits
• Juice of 1/2 lemon
• salt and pepper to taste (lots of fresh black pepper)

Method

1. Sprinkle the short ribs with salt and pepper. In a fry pan with 2 tablespoons (30 ml) hot oil, sear on all sides, then remove and place in a roasting pan with all the other ingredients.
2. Cover and cook for 2 hours at 350. Uncover, stir, and let brown about 1 hour more.
3. If the sauce hasn’t thickened enough, add 2 tablespoons (30 ml) of flour to ¼ cup (60 ml) of cold water and stir until smooth. Add to the tzimmes, mix well, and bake for a few minutes more.

Enjoy!

I make this every Rosh Hashanah for a sweet New Year