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Sweet Potato, Carrot & Flanken Tzimmes

Sweet Potato, Carrot & Flanken Tzimmes



  • 2 ½ - 3 lb. flanken
  • Onion powder
  • Garlic powder
  • 2 lb. carrots, sliced
  • 3 large sweet potatoes, cubed
  • 1 small onion
  • 2 tbsp. margarine
  • 2 tbsp. potato starch
  • ½ -3/4 cup brown sugar
  • Salt and pepper to taste


  1. Season meat well with salt, pepper, onion powder, and garlic powder.
  2. Place the meat into a 6 quart pot and let sit in the refrigerator for several hours.
  3. Remove meat from refrigerator, cover with water and bring to a boil. Simmer for about 2 ½ hours, or until meat is tender. Add carrots and sweet potatoes and cook another ½ hour.
  4. In a small pan, melt margarine. Add potato starch to margarine and stir until smooth. Add brown sugar, salt, and pepper.
  5. Preheat oven to 350°.
  6. Transfer the meat and vegetables to a 10 x 15 x 3 inch oven-proof dish. Pour the sauce over and bake for 1 hour, or until all vegetables are glazed and lightly browned.
Alex Idov is a kosher food blogger who runs the award-winning site Kosherology. He is currently studying for his bachelor’s degree in culinary sustainability & hospitality, and is a regular contributing food columnist to The Five Towns Jewish Home magazine. Visit Kosherology, and like Kosherology on Facebook.
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carrol caanada April 1, 2015

tzimmes with flanken what do you do with the onion???, boil with carrots and sweet potatoes?? Reply

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