Crockpot Brisket Tzimmes (Hearty Meat Variation) | Kosher Healing Recipe | Rosh Hashanah Recipe

Servings: 8–10
Yield: About 5–6 quarts
Prep Time: 25 minutes
Cook Time: 8–10 hours on low
Difficulty: Moderate
Cooking Vessel: 6–8 quart slow cooker (crockpot)

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Ingredients

• 3 lbs beef brisket, first cut (trimmed of excess fat)

• 2 Tbsp olive oil or schmaltz

• 3 large carrots, peeled and cut into 1-inch chunks

• 3 sweet potatoes, peeled and cubed

• 1 cup prunes

• ½ cup dried apricots

• ½ cup golden raisins

• 1 large onion, sliced

• 1 cup orange juice

• 1 cup beef stock

• 3 Tbsp honey

• 2 Tbsp tomato paste

• 1 Tbsp apple cider vinegar

• 1 tsp cinnamon

• 1 tsp paprika

• 1 tsp kosher salt

• ½ tsp black pepper

• 2 bay leaves

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Instructions

1. Sear brisket: Heat oil in skillet, sear brisket on both sides until browned. Transfer to crockpot.

2. Layer base: Add carrots, sweet potatoes, prunes, apricots, raisins, and onion.

3. Make sauce: Mix orange juice, stock, honey, tomato paste, vinegar, cinnamon, paprika, salt, and pepper. Pour over brisket and vegetables.

4. Cook: Add bay leaves, cover, and cook on low 8–10 hours until meat is fork-tender.

5. Serve: Slice brisket against the grain, serve with vegetables and sweet sauce.

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Notes

• A festive dish often served for Rosh Hashanah or Sukkot.

• Combines the sweetness of tzimmes with the heartiness of brisket.

• Best made a day ahead—slice brisket cold, reheat in sauce before serving.

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