Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 to 4 lbs. Brust (boneless brisket)
- 2 Tbs. Schmaltz (oil) (I always have this in the fridge)
- 3 large carrots
- 1/2 lb. Prunes
- 1/2 lb. Dried apricots
- 1 lemon, thinly sliced
- 3 large sweet potatoes
- Juice of one orange
- 5 cups boiling water
- 1 1/2 Tbs. Brown sugar
- 2 Tbs. Flour
Directions
Sear meat in hot fat (oil) in a Dutch oven or heavy skillet on top of the stove.
Transfer to a roasting pan.
Peel carrots and cut into 1-inch round slices.
Place them around the meat.
Add prunes, apricots and lemon slices.
Peel sweet potatoes, cut in 1-inch slices .
Place over meat and fruit in the roaster.
Add orange juice to boiling water.
Combine brown sugar and flour and add enough water to make a thin paste.
Add this paste to the orange-juice mixture.
Pour over the Tzimmes.
If necessary add more boiling water to bring water to the top of the Tzimmes.
Cover; Bake at 400 F for 1 hour.
Reduce heat to 325 F and continue baking 4 1/2 hours.
Uncover and bake 30 minutes longer.