How to deliciously cook Tsimes with meat at home? TOP 4 recipes with photos of Jewish cuisine. Cooking tips and secrets. Video recipes.
Jewish cuisine is one of the most delicious in the world. One of the many traditional national treats is tsimes. This is a versatile dish because it is prepared for many reasons. On Saturday, tsimes is a side dish for meat, for Easter it is made from plums, and on Rosh Hashanah, carrots are an important New Year's treat. In this material, we will learn all the rules and secrets from experienced chefs on how to cook tsimes with meat at home.
Cooking tips and subtleties
- Usually classic tsimes is prepared with dried fruits: dried apricots, raisins, prunes, dates. The set of products can be changed to taste. Usually dried fruits are stewed with meat.
- Most recipes for cimes include carrots. It is cut into circles, like coins, or cubes, less often rubbed on a coarse grater, and frozen dwarf mini carrots are used whole.
- Some recipes use pumpkin instead of carrots, which is prepared like mashed potatoes.
- Potatoes (regular and sweet) and meat, more often lamb, are not uncommon in a dish. Such tsimes is served on the table as a main course, in contrast to the recipe with dried fruits, which is served as a dessert.
- For flavor, in addition to salt and pepper, add cinnamon, honey, orange juice to the dish. Sometimes fresh apples, orange juice, and ginger.
- It is usually cooked in a tsimes oven, not on the stove. So all the ingredients are better saturated with aromatic juice and stew better.
Lamb tsimes with potatoes
Tsimes with meat and potatoes is a tasty and satisfying dish that does not require a lot of labor. The meat component can be any type of meat. And since potatoes are added to the recipe, such a dish can be an independent side dish. The main thing for tsimmes is to choose meat that is fatty enough, as the classic recipe suggests.
- Caloric content per 100 g - 225 kcal.
- Servings Per Container - 4-5
- Cooking time - 3 hours 15 minutes
Ingredients:
- Lamb (ribs and brisket) - 500 g
- Potatoes - 4 pcs.
- Semi-dry red wine - 0.5 tbsp.
- Salt to taste
- Vegetable oil - for frying
- Carrots - 1 pc.
- Seedless raisins - 1 tbsp
- Hot chili peppers - 0.5 pcs.
- Dates - 8 pcs.
- Prunes - 5 pcs. Dried apricots - 6 pcs.
- Bulb onions - 1 pc.
- Ground black pepper - a pinch
- Allspice - 3 peas
- Garlic - 2 cloves
- Dried cherries - 10 pcs., Juniper berries - 3 pcs.
Cooking tsimes with meat and potatoes:
- For lamb marinade, combine salt, black pepper, finely chopped peeled garlic cloves and mashed allspice peas with juniper berries. Mix everything and rub the pieces of lamb with the resulting mass. Leave it on for 30-40 minutes.
- All dried fruits (pitted dates, dried apricots, prunes, raisins, dried cherries) wash well, fill with hot water and leave to infuse for 15 minutes.
- Peel the onions, wash, cut into quarters into rings and fry in a cauldron in vegetable oil until browned. Then put it on a plate.
- Peel the carrots and cut into circles. Peel and cut the potatoes into large cubes. Chop the chili into thin strips.
- Put marinated lamb in a cauldron and fry it over high heat until golden brown.
- Put chopped carrots and potatoes on top of the meat, salt, sprinkle with chili and add an even layer of dried fruit. Top with the fried onions.
- Pour wine into the cauldron, close the lid and send the tsimes with meat and potatoes into a preheated oven to a temperature of 160-170 ° C for 2-2.5 hours.
Meat cimes with prunes
Delicious festive sweet stew - tsimes made from meat, carrots and prunes. This healthy and nutritious delicacy will appeal to all eaters and will surely be remembered by everyone for its amazing taste.
Ingredients:
- Meat - 1 kg
- Carrots - 1 kg
- Prunes - 100 g
- Dried apricots - 50 g
- Flour - 60 g
- Butter - 1 tablespoon
- Salt to taste
- Sugar - 1/2 tsp
- Water - 0.5 tbsp.
- Red wine - 0.5 tbsp.
Cooking tsimes with meat and prunes:
- Melt butter in a cauldron, add sugar and over moderate heat, stirring occasionally, wait for the refined sugar to caramelize.
- Peel the carrots, cut into strips, roll in flour and send to the cauldron in melted sweet butter.
- Wash prunes with dried apricots, pour over with boiling water and add to carrots.
- Wash the meat, dry it, cut into pieces and lightly fry in a separate frying pan until golden brown. Then send it to the cauldron for all products.
- Salt the future tsimes, pour in water and wine and bring to a boil. Close the cauldron with a lid and simmer over low heat for 1.5-2 hours until the meat and carrots are cooked.
- Serve the ready-made tsimes with meat and prunes, spreading it on portioned plates and decorating with chopped herbs. Sometimes it is seasoned with liquid honey.
Tsimes with beef and dried fruits
Lovers of sweet meat and connoisseurs of Jewish cuisine will definitely like tsimes with meat combined with dried fruits. This is a delicate, healthy and colorful dish, and bright carrot circles represent prosperity and wealth.
Ingredients:
- Beef (tenderloin) - 300 g
- Carrots - 3 pcs.
- Dried apricots - 200 g
- Dried pears - 200 g
- Prunes - 200 g
- Lemon - 1 pc.
- Orange juice - 440 ml
- Water - 900 ml
- Honey - 2 tablespoons
- Black pepper - to taste
- Salt to taste
Cooking tsimes with meat and dried fruits:
- Wash the beef tenderloin, cut into small pieces and fry in a deep cauldron. Season with salt and pepper.
- Rinse dried fruits (dried apricots, dried pears, prunes), soak in cold water for one hour and add to the meat.
- Peel the carrots, wash, cut into cubes or circles and send to the cauldron.
- Wash the lemon in hot water, dry, cut into medium-sized slices and add to all products.
- Mix orange juice with water and honey until smooth. Pour the resulting liquid into the food.
- Cover the cauldron with a lid and send to stew in a preheated oven to 170 ° C for 3 hours.
- Serve hot or cold tsimes with meat and dried fruits.
Carrot tsimes with kneydlach
The classic golden carrot tsimes is a festive and delicious Jewish dish with an amazing taste. The recipe does not contain alcohol, but is sufficiently loaded with carbohydrates.
Ingredients:
- Beef - 600 g
- Carrots - 800 g
- Raisins - 200 g
- Butter - 50 g for frying, 1 tbsp. for Kneidlach
- Sugar - 4 tablespoons
- Salt to taste
- Semolina - 0.25 tbsp.
- Eggs - 1 pc.
- Pepper to taste
Cooking carrot tsimmes with meat and kneydlahs:
- In a cauldron in butter, fry medium-sized beef until lightly golden brown.
- Cut the peeled carrots into slices 1 cm thick and send to the cauldron with meat. Fry food in a skillet until golden brown.
- Wash the raisins and add them to the cauldron. Season with salt, sugar and stir.
- Pour in water to cover the food and simmer over low heat for 2 hours.
- To make the Kneidlahs, boil the semolina in water with butter to make it quite thick. Add eggs to porridge, stir and cool. Form small balls from the resulting mass.
- Add the kneidlah 20 minutes before the carrot tsimmes with meat are ready.
