Carrot Tzimmes

Oxmoor House
12 servings


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4 to 5 pounds boneless beef short ribs, trimmed
2 medium onions, sliced
6 stalks celery
2 teaspoons salt
1 teaspoon pepper
1 gallon water
10 medium carrots, cut into 1/4-inch slices
1/2 cup honey
1/4 cup powdered potato starch


Combine beef, onion, celery, salt, pepper, and water in large stock pot; bring to a boil. Cover; reduce heat, and simmer 1 1/2 hours or until meat is slightly tender. Remove meat from broth and cut into serving-size pieces. Strain broth; discard vegetables, and reserve 1 1/2 quarts broth.

Combine meat, carrots, honey, and potato starch. Divide mixture evenly in 2 greased 12- x 7 1/2- x 1 1/2-inch baking dishes. Pour 2 cups of reserved broth over each casserole. Bake, uncovered, at 350° for 1 hour. Pour an additional 1 cup of remaining reserved broth over each casserole; continue baking 30 minutes.

Drop Potato Kugel mixture by heaping teaspoonfuls at 1-inch intervals onto casseroles. Bake, uncovered, an additional hour or until potatoes are lightly browned.

Created date

February 2010