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Mains

Sweet and sour tzimmes

Sweet and sour tzimmes
Anne Cusack / Los Angeles Times

This wanderer has finally come home. After nearly 25 years of being a guest at Passover dinners across the country, I'm doing the cooking. I've at last accumulated all the necessary elements: the house, the table, the recipes and the ... Read more

Total time: 2 hours, 45 minutes | Serves 6 to 8
  • 1 (2- to 3-pound) chuck roast
  • 3/4 cup water
  • 1 teaspoon sugar
  • 1 large onion, sliced
  • 1 clove garlic
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup kosher red wine
  • 1 pound sweet potatoes, peeled and sliced
  • 1 pound white boiling potatoes, peeled and sliced
  • 1 cup dried prunes
  • 1 cup dried apricots

Step 1Cut a 2-inch piece of fat off the roast and place it in a Dutch oven over low heat. Cook until the fat begins to break down and a thin layer coats the bottom of the pan, 3 to 4 minutes. Then turn the heat to high, add the roast and sear on all sides.

Step 2Add the water, sugar, onion, garlic, bay leaf and salt and pepper. Cover and simmer over low heat (or place in a 300-degree oven) for 1 hour.

Step 3Add the wine, sweet and white potatoes, prunes and apricots. Cover and simmer over low heat (or place in the oven) until the meat and potatoes are fork tender, about 1 1/2 hours. Stir the potatoes and fruit and turn the roast over half-way through cooking.

Step 4Remove the meat from the pan and slice. Place on a platter surrounded by the potatoes and fruit. Ladle sauce from the pan over top.

Note: From Sarel Herman in Mason City, Ill. Buy a roast with a thick piece of fat on one side.

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