Serves 8
210 min
Hudson Valley Tsimmes
Recipe GLPR12629d56017375
A traditional Eastern European braised beef stew featuring tender short ribs simmered with sweet potatoes, carrots, dried fruits, and warm spices. This aromatic one-pot dish balances savory beef with natural sweetness from maple syrup and dried apricots and prunes, creating a deeply flavorful comfort meal. Finished with bright lemon zest and juice.
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Ingredients
2 tablespoons vegetable oil
3 pounds beef short ribs, cut into serving pieces
2 tablespoons fresh ginger root, sliced into 1-inch pieces
1 cinnamon stick
3 onions, diced
4 lemons, zest and juice reserved separately
2½ pounds sweet potatoes, peeled and sliced into ½-inch thick rounds
8 carrots, peeled and sliced into ¾-inch rounds
¾ cup pure maple syrup
1 teaspoon fresh ginger, grated
1½ cups dried prunes, pitted
1 cup dried apricots
Directions
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the beef short ribs on all sides until deeply caramelized, about 10–12 minutes total. Remove the browned ribs to a plate.
Add the diced onions to the same pot and sauté over medium heat until softened and starting to caramelize, about 5 minutes. Stir in the sliced fresh ginger pieces and cinnamon stick, cooking for 1 minute until fragrant.
Return the browned beef to the pot and add enough water to barely cover the meat, about 4–5 cups. Bring to a boil, then reduce heat to low and cover partially. Simmer gently for 1 hour, skimming any foam that rises to the surface.
Add the sweet potato slices, carrot slices, maple syrup, grated fresh ginger, and the zest from the lemons. Stir to combine. Continue simmering uncovered for 45 minutes, stirring occasionally.
Add the dried prunes and dried apricots, stirring gently to incorporate. Simmer for an additional 30–40 minutes, until the beef is very tender and vegetables are soft but hold their shape, and flavors have melded.
Remove from heat and stir in the reserved lemon juice. Taste and adjust seasoning if needed. Remove the cinnamon stick and ginger pieces before serving.
Divide the braised beef, vegetables, dried fruit, and broth among eight bowls. Serve hot as a complete one-pot meal.
