Mexican beef tzimmes

Yield: 8 Servings

Measure Ingredient
Boneless beef brisket
1½ tablespoon Flour
5 tablespoons Chicken fat or oil
2 Onions - thinly sliced
3 Garlic cloves, peeled
2 cans (14 oz.each) Tomatoes
1 Mango - large
1 teaspoon Salt
½ teaspoon Dried red pepper flakes
1 teaspoon Chili powder
1 Cinnamon stick
2 Bay leaves
4 tablespoons Honey
4 Carrots - sliced
2 Sweet potatoes, peeled and cubed
7 ounces Pitted prunes
2 cans (14 oz. each) red kidney beans
4 tablespoons Chopped fresh corriander

Rinse beef under cold water, dry well with paper towels. Dredge meat with flour on both sides Peel and puree mango and set aside In a large casserole with a tight fitting lid, over medium-high heat, add 2 to 3 Tbsp. chicken fat or oil. Add beef and cook until side is well browned, 5 to 7 minutes. Turn beef and cook until second side is also well browned - 4 to 5 minutes longer,. Remove to a plate, and set aside.

Add remaining chicken fat or oil and onions. Cook until onion is softened and beginning to colour, 3 to 5 minutes. Stir in garlic and cook 1 minute longer. Pour in tomatoes and their juice, srirring to break up tomatoes and scrape any meat juices. Add pureed mango, salt, red pepper flakes, chili powder, cinnamon stick , bay leaves and honey. Cook stirring often, 2 to 3 minutes.

Return beef to casserole and pour enough water to just cover meat. Cover tightly and simmer over medium-low heat 1½ hours. Check from time to time to see if there is enough water.

Rinse and drain the beans, add to the casserole with the carrots, sweet potato chunks, and prunes. Cover and cook over medium heat, 30 minutes longer, adding a little more water if necessary.

Remove meat to a deep serving platter. If liquid is too thin, reduce over medium-high heat until slightly thickened, 5 to 10 minutes. Spoon vegetables and beans around beef. Pour sauce over meat and sprinkle meat and vegetables with chopped coriander. Serve meat cut into thin slices.

Posted to JEWISH-FOOD digest V97 #037 by alotzkar@... (Al) on Jan 31, 1997.

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