Hudson Valley Tsimis Recipe on Food52 (2024)

Author Notes

My family has traditionally served Tsimis at all of the Jewish Holidays. Traditionally it is made with Orange Juice and Honey. I decided why not use Maple Syrup. That followed with my using Lemon Juice instead of Orange because I thought it was a better mix with the Maple. My mother has been dead for 13 years making me the family Tsimis maker. This was the best Tsimis I ever made. Because it keeps and improves we usually make the Tsimis the day before and reheat it in the oven. - judith@hudsonvalleycooking —judith@hudsonvalleycooking

Test Kitchen Notes

Hudson Valley Tsimis is divinely delicious! A sweet and savory stew of beef, dried fruit, and root vegetables, tsimmes (AKA tsimmis, tzimmes, zimmes) is a classic of eastern European shtetl cuisine. Judith@hudsonvalleycooking has created a magical version, sparkling with lemon, fresh ginger, and maple syrup. The recipe requires an hour and five minutes of stovetop cooking, followed by 30 minutes in the oven. Judith recommends refrigerating overnight and reheating before serving. Because the short ribs I used weren't fall-off-the-bone tender at the end of the prescribed cooking time, I cooked the meat and the juices for 3 more hours the next day in the crock pot. This finished the short ribs to perfection. Judith's maple syrup-ginger-lemon juice formula is likely be terrific with other meats -- chicken, turkey, pork -- and even fish. I plan to try making "Hudson Valley" turkey breast soon. —AppleAnnie

What You'll Need

Ingredients

• Oil to barely cover the bottom of your pot
  
• 3 poundsflanken or short ribs
  
• 1 inch piecesfresh ginger
  
• 1 piececinnamon stick
  
• 3 onions diced
  
• 4 lemons, zest and juice divided
  
• 2 ¹/₂ poundssweet potatoes, peeled and cut into ½ ? slices
  
• 8 carrots, approximately 1 pound, peeled and cut into ¾ ?rounds
  
• ³/₄ cupmaple syrup
  
• 1 teaspoongrated fresh ginger
  
• 1 ¹/₂ cupssweet prunes
  
• 1 cupdried apricots