Honey and Redemption, an Autumn Recipe!

Carrot Tzimmes (Beef Brisket) 

We are in the middle of a beautiful autumn and though the high holidays are over for this year, we can continue to eat the wonderful foods enjoyed at the Jewish festivals, in this season. This week, we are sharing an appetising recipe by former head chef, Mitch Forman. Carrot tzimmes is a dish of roast beef and sweet winter vegetables, with a delicious addition of honey. It is a casserole dish so it is super easy to make- just pop it into the oven and sit back! 

The sweetness of the dish signifies the sweetness of redemption and we give thanks to God for His generous provision. We also pray that the Lord will be gracious to those who are hungry across the world and bless those in our communities who are impacted by the cost-of-living crisis as we head into colder months. 

Recipe: Carrot Tzimmes (5-7 servings) 

Ingredients 

4 carrots, chopped 

1 yellow onion, chopped 

1 turnip, chopped 

2 sweet potatoes, peeled and diced 

700g beef brisket 

115mls apple juice 

170g honey 

1 teaspoon salt 

1 teaspoon pepper 

2 teaspoons tarragon 

Method 

Place the vegetables and meat into a casserole dish 

Heat the honey, apple juice, tarragon, salt and pepper and simmer in a small pot 

Pour the honey and juice mixture over the vegetables and meat 

Cover and cook in an oven at 180°C (adjust accordingly for fan assisted oven) for 90 minutes 

Remove cover and cook for 30 minutes more