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Sweet and Sour Tzimmes
1 chuck roast - (2 to 3 lbs) (with a thick piece of fat on one side)
3/4 cup water
1 teaspoon sugar
1 large onion -- sliced
1 garlic clove
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
3/4 cup kosher red wine
1 pound sweet potatoes -- peeled, sliced
1 pound white boiling potatoes -- peeled, sliced
1 cup dried prunes
1 cup dried apricots
Cut a 2-inch piece of fat off the roast and place it in a Dutch oven over low heat. Cook until the fat begins to break down and a thin layer coats the bottom of the pan, 3 to 4 minutes. Then turn the heat to high, add the roast and sear on all sides.
Add the water, sugar, onion, garlic, bay leaf and salt and pepper. Cover and simmer over low heat (or place in a 300 degree oven) for 1 hour.
Add the wine, sweet and white potatoes, prunes and apricots. Cover and simmer over low heat (or place in the oven) until the meat and potatoes are fork tender, about 1 1/2 hours. Stir the potatoes and fruit and turn the roast over half-way through cooking.
Remove the meat from the pan and slice. Place on a platter surrounded by the potatoes and fruit. Ladle sauce from the pan over top.
This recipe yields 6 to 8 servings.