From the steppes of Russia to the plains of Winnipeg, this recipe has been with my family for generations. It gets made twice a year, on Rosh Hashana and on Pesach. While the official title is Katz Tzimmes, it’s not your typical tzimmes. In fact, after you make (or just eat ) this, you will never think the same way about tzimmes again.
Katz Tzimmes
Servings
10 Servings
Ingredients
- 4 pounds flanken cubed (for Rosh Hashana I like to use cheek meat)
- 5 pounds carrots sliced in 2-3 inch pieces
- 3 pounds sliced onions
- 2 cups honey
- 2-4 tablespoons pepper to taste
- ¼ cup lemon juice
- 1-2 dashes salt to taste
- 1 box favorite knaidelach mix
- 3 kishke – sliced into rounds
- 1 bag marrow bones optional but it adds a nice rich flavor
Instructions
- Place cubes of flanken, carrots, onions, and marrow bones (if using) in a large pot. Cover with water. Bring to a boil. Skim.
- Simmer until meat is cooked and vegetables are tender.
- While items are cooking, mix kneidlach batter and place in fridge.
- Remove most of water from pot (save it as you will need it again later). Add 1-3 cups honey. Season with pepper per your taste and add a few splashes of lemon juice. Mix and place all items into a large roaster.
- Form kneidlach, slice kishka and distribute both items around the roaster. If it looks dry add some of the reserved cooking liquid.
- Bake uncovered at 350° for 1-2 hours, basting kneidlach and kishka so they don’t dry out too much. Add reserved liquid if needed, otherwise you’ve got a nice beef stock to freeze and use later.
- Tip: This is the kind of dish that tastes best when frozen and reheated.
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